Fluffy Buttermilk Biscuits are Infused with Roasted Sweet Potato, and Layered with Smoky Turkey and a Simple Cranberry Compote. Cheesy Aged Cheddar Mornay Sauce and a Fried Egg provide an American Twist on the Classic French Croque Madame.
Can a month have already gone by? Really? That was too stinkin’ fast.
But yet here we are, the 29th of October and time for another installment of Mystery Dish!
I’m so happy to be posting another recipe along with all of my Mystery Dish peeps. Even though it’s only the second month, I already feel like I’ve formed some amazing friendships because of this group.
But maybe you don’t know about Mystery Dish…? Well, it’s a simple idea. Basically, somebody gives all 11 bloggers the same short list of ingredients, and we each make up our own recipe using as many of those ingredients as we can. It’s so much fun!
This month, our list included:
- Sweet Potato
- Squash (any kind, including pumpkin)
- Candy Corn
…which I have to admit, was a little daunting for me, for some reason. Sooooooo….
I ended up going the savory route.
Although it is still baking.
And really, it’s kinda sweet/savory.
- Sweet Potato
This idea originated with Mr. Allie. Once again! Being married to a foodie has it’s benefits! Mr. Allie is a lover of all things southern and soul food-y. Even though he is thoroughly Philadelphia, through and through. It’s like an existential foodie crisis.
He’s a huge fan of a fluffy buttermilk biscuit with salty country ham. When he saw the Mystery Dish ingredients list for October he got stars in his eyes, and visions of sweet potato biscuits danced in his head!
I subbed in smoked turkey for the country ham, and my favorite quick cranberry preserve rounds out the flavors.
Mr. Allie was a happy Philadelphia soul-foodie.
He liked it just like that, pure and simple, but I just can’t resist gilding the lily…
It’s just so photogenic this way! I’m sorry, it’s all about the visual for me. 😉
Can you even get over the gorgeous color on that drippy yolk???
And honestly, I do think the flavor profile is pretty fab. That sharp and tangy aged cheddar sauce compliments the smoky turkey and tart cranberry so well, keeps everything super moist, and transforms the whole business into a really hearty, soul-satisfying, knife and fork kinda meal.
Side note: I’ve made a lot of biscuits in my day, especially for a Yankee, and I don’t claim to be any kind of expert, but if there’s one thing I’ve learned, it’s to keep everything cold, and don’t overwork it:
Before I get to the recipe, I just want to make sure you have a good look at all the other dishes my Mystery Dish friends are posting:
1. Pumpkin Spice Cupcakes with Cinnamon Buttercream2. Roasted Acorn Squash with Cranberries, Almonds, and Brown Sugar3. Sweet Potato and Sausage Soup4. Pumpkin Magic Bars5. Pumpkin Pie Cake6. Sweet Potato, Smoked Turkey, and Cranberry Croque Madame7. Caramel Candy Corn Poke Cake8. Roasted Butternut Squash Pizza with Kale and Ricotta9. Sweet Potato Cranberry Quick Bread10. Venison with Sweet Potato Hash & Fried Egg11. Orange Cranberry Bread12. Sweet Potato Pie with Cranberry Compote
Aren’t they all so talented? I really hope you check out their blog posts too, because they are such a super fun and sweet group of ladies (and one gent!).
PS- A great big thank you goes out to Nora of Buttercream Fanatic for hosting this month’s Mystery Dish. Love ya, girl. 😉
I also want to take a second to thank you guys, from the bottom of my heart, for all the support and encouragement you have offered me over the last week, as I was recuperating from my surgery. I’m so happy to be doing so much better now, and SO happy to report that my pathology came back normal and BENIGN! Hallelujah.
I remember when I first started reading blogs and every now and then someone would talk about the emotional support and sense of community they found in blogging. At first I couldn’t understand what they were talking about, but, you guys. I totally get it now. I’ve felt such a tremendous outpouring of encouragement, kindness, and generosity from so many of you. People on the other side of the world (I’m looking in your direction, Tania) reached out to me and shared their own personal stories. I felt so much less alone, and so lifted up and cared for through your prayers, well wishes, and warm thoughts. I’m seriously tearing up as I’m typing this. Never before in my life have I ever experienced anything like this and I cannot thank you enough.
I usually make it a big priority to answer every comment I get on this blog, and last week I was not able to do so. But please know, that I read every single one of your comments, and they are so deeply treasured in my heart. <3
Ok, that’s enough mushy stuff. Now here’s your recipe!
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup sweet potato puree
- ½ cup (1 stick) cold unsalted butter, cubed
- ¼ cup buttermilk
- 1 12-ounce bag fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (I used 1%)
- ½ cup shredded aged cheddar cheese
- ¼ teaspoon dry mustard powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground nutmeg
- 1 pound of smoked turkey meat, sliced thinly
- 8 eggs, fried
- Preheat the oven to 450 degrees F.
- Place the flour, baking powder, and salt in a large bowl and stir to combine.
- Cut in the sweet potato puree and butter until mixture resembles coarse crumbs. A few pea-sized pieces of butter may remain.
- Stir in the buttermilk until just barely incorporated.
- Transfer the dough to a lightly floured surface and pat to a thickness of ½ inch.
- Cut rounds with a 2-1/2 inch diameter floured biscuit or cookie cutter. Or use the rim of a drinking glass. Without overworking the dough, press the scraps back together to get more biscuits.
- Place the rounds on a parchment-lined baking sheet, barely touching.
- Bake for 15 minutes or until the tops are golden brown.
- Place the cranberries, water, and sugar in a medium pot and bring to boil.
- Lower the heat and simmer for 10 minutes.
- Cool completely.
- In a small pot, melt the butter over medium-low heat. Sprinkle in the flour and whisk to combine. Allow to cook for a minute or so.
- Whisk in the milk and bring to a simmer, stirring frequently.
- Stir in the cheese, a little at a time, allowing it to melt smoothly before each addition.
- Stir in the mustard powder, salt, and nutmeg.
- Split the biscuits and top with cranberry compote.
- Layer on a few slices of smoked turkey, and sandwich.
- Spoon a little (warm) cheese sauce on the plate, and place the biscuit sandwich on top.
- Top with a fried egg, and enjoy!
I’m still not quite 100%, and I’m behind on everything, but I’m so glad to be back on my feet, in the kitchen, and blogging at ya! Posts may be a little slow coming this week, so thanks in advance for hanging in there with me, guys.