Before starting, preheat the oven to 450˚F.Wash and dry all produce. Strip a few sage leaves from stems, then finely chop 1 tbsp (2 tbsp).Cut sweet potatoes into 1/2-inch pieces.Add sweet potatoes, half the sage and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat.Roast in the middle of the oven until sweet potatoes begin to soften, 8-10 min.

Meanwhile, cut broccoli into bite-sized pieces.Add broccoli with 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine.When sweet potatoes begin to soften, toss, then add broccoli to the same baking sheet.Continue roasting until broccoli is tender and sweet potatoes are golden-brown, 10-12 min.

Meanwhile, add turkey, breadcrumbs, remaining sage and remaining garlic salt to another medium bowl. Season with pepper, then combine.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may be wet; this is normal! Dampen your hands to make it easier!)

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until patties are cooked through, 5-6 min per side.**

Meanwhile, roughly chop dried cranberries.Add dried cranberries and 2 tbsp (4 tbsp) water to a small pot over medium-high heat.Cook, stirring occasionally, until cranberries are soft, 3-4 min.Add cranberry spread. Cook, stirring occasionally, until combined, 2-3 min.Remove from heat.

Divide sweet potatoes and broccoli between plates. Divide sage turkey patties between plates. Top with cranberry sauce.