1 Preheat oven to 180°C. Line a baking tray with baking paper. Place the sweet potato on the baking tray. Drizzle with maple syrup and 2 teaspoons of olive oil. Season with cracked black pepper. Bake for 45 minutes, or until golden and tender.
2 Meanwhile, heat 2 teaspoons of olive oil in a large non-stick frying pan over medium-high heat. Sauté onion and garlic for5 minutes, or until softened. Add the cranberries, pistachios and the spinach. Cook, stirring, for2 minutes, or until spinach wilts. Season with pepper. Transfer the mixture to a bowl.
3 Place the turkey steaks, slightly overlapping, on a piece of plastic wrap. Pound lightly with a mallet until they form an even thickness. Place the filling over the centre of the steaks. Using plastic wrap as a guide, roll to enclose the filling. Place the herbs over the turkey roulade. Tie the roulade at 3cm intervals with kitchen string. Season well.
4 Heat remaining oil in same frying pan over medium-high heat. Carefully cook the roulade for 2 minutes each side, or until browned. Transfer the roulade to the baking tray. Scatter with herbs. Bake for 25 minutes, or until cooked through. Stand for3 minutes before slicing thickly.
5 Meanwhile, make the Quick cranberry sauce: Place all sauce ingredients in a small saucepan over medium heat. Cook, stirring, for 7–8 minutes, or until the apple is tender and sauce has become warmed right through.
6 Serve the turkey with sweet potatoes and cranberry sauce, and scattered with extra sprigs of thyme, if desired.