Transform day-after-Thanksgiving turkey, cranberry sauce, and sweet potatoes into this fabulous sweet-meats-savory brunch entree. No one is going to complain about eating leftovers when they look/taste this good.
Prepare the Waffles: Preheat oven to 200°F. Whisk together milk, sweet potatoes, brown sugar, butter, and eggs in a medium bowl. Whisk together flour, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl. Add milk mixture to flour mixture, and stir just until combined. Preheat a waffle iron to medium according to manufacturer’s instructions. Add 1/3 cup batter to waffle iron, and cook until golden and crisp according to manufacturer’s instructions. Transfer waffles to a plate, and keep warm on a rimmed baking sheet in preheated oven.
Prepare the Turkey: Heat oil in a medium saucepan over medium-high to 375°F. Whisk together flour, salt, pepper, and paprika in a shallow dish. Place buttermilk in a second shallow dish. Dredge each turkey slice in flour mixture, and dip in buttermilk. Dredge each slice again in flour mixture, lightly shaking off any excess. Working in batches of 2 to 3 slices, fry coated turkey slices until golden brown, about 2 minutes, allowing oil to return to 375°F between batches. Transfer turkey to a plate lined with paper towels to drain.
Prepare the Syrup: Whisk together cranberry sauce, maple syrup, and salt in a small bowl. Microwave on HIGH 45 seconds, stirring after 20 seconds.
Serve Turkey slices over Waffles; drizzle with Syrup.