Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Tip: For crispier potatoes, skip the parchment and roast directly on the sheet.

In a small bowl, mix espresso, smoked paprika, garlic powder, onion powder, salt, and pepper. Tip: Use freshly ground espresso for the best flavor.

Rub turkey breast with 1 tbsp olive oil, then coat evenly with the espresso spice mix. Tip: Let the turkey sit with the rub for 10 minutes for deeper flavor.

Toss sweet potatoes with remaining 1 tbsp olive oil and rosemary (if using). Spread on one side of the baking sheet. Tip: Cut potatoes into even sizes for uniform roasting.

Place turkey on the other side of the baking sheet. Roast for 40-45 minutes until turkey reaches 165°F (74°C) and potatoes are tender. Tip: Flip potatoes halfway for even browning.

Let turkey rest for 5 minutes before slicing. Serve with roasted sweet potatoes. Tip: Drizzle with a touch of balsamic glaze for extra flair.