Preheat oven to 450°F. Stir together sage, rosemary, and 1/4 cup of the butter in a small bowl. Reserve 1 tablespoon of the mixture for the gravy. Spread remaining butter mixture under skin and over the skin of turkey breast. Sprinkle breast with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Place turkey breast on a baking sheet lined with aluminum foil. Use a fork to poke holes in the sweet potato, and place on baking sheet with turkey. Bake in preheated oven 15 minutes, then reduce temperature to 350°F. Continue to cook for 30 minutes.

Meanwhile, stir together stuffing mix, 1 1/2 cups of the turkey stock, and remaining 1/4 cup butter in a bowl. Make a pouch with aluminum foil. Transfer stuffing mixture to the pouch, and seal. Add pouch to baking sheet with turkey and sweet potato, and cook until a thermometer inserted in thickest portion of the turkey reaches 160°F and potato are tender, about 10 more minutes. Remove from oven. Transfer turkey and potato to a plate, and cover loosely with aluminum foil. 

Increase temperature to 400°F. Leave stuffing mixture on baking sheet; add green beans to turkey drippings. Sprinkle beans with 1/4 teaspoon of the salt and remaining 1/4 teaspoon pepper. Return to oven, and bake at 400°F until beans are tender about 10 minutes. 

Heat reserved 1 tablespoon butter mixture in a small saucepan over medium-high until melted and fragrant, about 1 minute. Whisk in flour, and cook, whisking often, until mixture has a nutty fragrance, about 1 minute. Whisk in remaining 1 cup turkey stock; cook, whisking constantly, until thickened, 2 to 3 minutes. Stir in remaining 1/4 teaspoon salt. Remove from heat, and cover to keep warm.

To serve, slice turkey, and drizzle with gravy. Remove stuffing from pouch, and fluff with a spoon. Sprinkle green beans with fried onions. Cut sweet potato in half, and top with butter, maple syrup, and pecans. Serve with cranberry sauce.