Preparation:
Place sweet potatoes in a medium saucepan; cover with boiling water and simmer, covered, 15 minutes or until tender when pierced. Drain well and mash. Stir in grated orange rind. Meanwhile, melt 1 tablespoon of the margarine in a 10 inch skillet over moderate heat. Add onion, carrot, celery and parsnip; cook 10 minutes, stirring frequently. Add the sage. Blend mixture into the mashed sweet potatoes. Let mixture cool slightly. Heat oven to 450 degrees. Spoon stuffing into both carities of the turkey breast. Secure the neck skin with toothpicks. Lightly coat a 13 x 9 x 2 inch baking pan with cooking spray. Place turkey breast, stuffing side down, in the pan and rub skin with remaining margarine. Insert meat thermometer into the thickest part and roast 30 minutes. Reduce oven temperature to 375 degrees and roast, basting occasionally with the orange juice, for 1 hour or until thermometer registers 180 degrees. If the turkey browns too quickly, cover it loosely with aluminum foil. Remove from the oven and let stand at room temperature 10 minutes before carving.
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