Sweet Potato Gravy Recipes

SWEET POTATO GRAVY

Steps:

• Make a dark brown roux, about 3 minutes. Add the onions and saute for 5 minutes, or until wilted. Stir in the garlic, pecans and water. Season with salt and cayenne. Bring the liquid to a boil. Add the sweet potatoes and blend to make the sauce smooth. Stir in the cane syrup and green onions.

SCRAMBLED EGGS WITH SWEET POTATO BISCUITS, HAM STEAK AND RED-EYE GRAVY

Steps:

• Make the biscuits: Preheat the oven to 375 degrees F. Prick the surface of the potato with a fork, put the potato on a baking sheet and roast until it is soft and a paring knife easily slips into the center, about 1 hour. Cool briefly, then halve and scoop the flesh out from the skin (discard the skin) and into a small bowl. Mash the potato until smooth, then refrigerate until cold, at least 1 hour.
• Increase the oven temperature to 425 degrees F. Line a baking sheet with parchment paper and set aside.
• Whisk together the cold potato puree and the muscovado sugar in a medium bowl until smooth. Whisk in the buttermilk.
• Whisk together the 2 1/4 cups flour, baking powder, baking soda and salt in a large bowl. Sprinkle the cubed butter over the dry ingredients, and using your hands or a pastry blender, cut the butter into the flour until the mixture resembles very coarse cornmeal with the largest pieces of butter about the size of a large pea. Stir in the sweet potato mixture and gently mix until a soft dough forms.
• Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Place the biscuits about 1 inch apart on the prepared baking sheet, then brush the tops with the cream and bake until golden brown, about 15 minutes. Remove from the oven and brush with the melted butter. Transfer to a bowl or basket and loosely cover with a kitchen towel to keep warm while you make the ham, gravy and eggs.
• Make the ham steak and red-eye gravy: Heat the oil in a large cast-iron pan over medium heat. Add the ham steak and cook on both sides until golden brown, about 4 minutes per side. Transfer the ham to a cutting board.
• Add the onion to the drippings in the pan and cook, stirring often, until slightly soft, about 1 minute. Add the brown sugar and some salt and pepper. Cook, stirring often for 1 minute. Stir in the flour and cook while stirring constantly for 1 minute. Slowly stir in the coffee, bring the gravy to a simmer, and cook, stirring, until thickened, 2 to 3 minutes. Stir in the butter, then remove from the heat, taste and season with more salt and pepper if needed. Cover to keep warm while you make the eggs.
• Make the scrambled eggs: Beat the eggs until well combined in a large bowl. Season with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and immediately start to stir with a wooden spoon or heatproof rubber spatula to form small curds. Once the eggs are barely set, add some salt and cook, stirring constantly, just until the eggs are set but still very soft and loose. Remove from the heat.
• Cut the ham into large chunks and divide among 4 plates. Top the ham with a scoop of eggs, gravy and a few cilantro sprigs. Add 2 biscuits to each plate and serve immediately.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
• Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

SWEET POTATO BISCUITS AND GRAVY

Steps:

• Preheat oven to 450°.
• Line a baking sheet with parchment paper.
• To make the sweet potato purée, pulse cooked or canned sweet potato in a food processor until smooth. I used canned sweet potato and it worked well.
• In a small bowl, whisk the sweet potato purée with the buttermilk. If you don't have buttermilk, use regular milk, subtracting 1 TBS, and adding 1 TBS white vinegar in its place. Let it sit on the counter for a few minutes before using.
• Meanwhile, in a medium bowl whisk the flour with the brown sugar, baking powder, baking soda, salt and pepper. Sprinkle the grated butter over the dry ingredients.
• Using a pastry blender cut the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter about the size of peas. Stir in the sweet potato mixture until a soft dough forms. Do not overwork the dough.
• Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch biscuit cutter, cut out as many biscuits as you can. I got six. Carefully press the scraps together and cut out more biscuits.
• Arrange the biscuits on the prepared baking sheet and bake for about 14 minutes, until golden brown. Brush with the melted butter and serve warm.
• Crumble four sausage links (remove from casing) in a hot pan over medium heat, breaking into small pieces. Cook until golden brown.
• Pour off any grease, retaining the browned bits on the bottom of the pan. Add 2 tablespoons of butter to the pan and stir until melted.
• Sprinkle in 2 TBS flour and cook, stirring constantly for one minute, being careful not to brown the flour. Add the maple syrup and black pepper.
• Slowly pour 3/4 cups whole milk into the pan stirring constantly as the gravy thickens. Add two tablespoons heavy cream to the thickened gravy and stir to mix well.
• Taste the gravy and add salt and more pepper to taste. The amount of salt needed will depend on the salt in the sausage and butter. You might not need any additional salt.
• Remove the gravy from the heat and sprinkle in a few chopped chives or scallions. Serve piping hot over warm buttered biscuits.

SWEET POTATO GRAVY

Steps:

• Make a dark brown roux, about 3 minutes.
• Add the onions and saute for 5 minutes, or until wilted.
• Stir in the garlic, pecans and water.
• Season with salt and cayenne. Bring the liquid to a boil.
• Add the sweet potatoes and blend to make the sauce smooth.
• Stir in the cane syrup and green onions.

PORK CHOPS AND SWEET POTATO GRAVY

Steps:

• Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.
• Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SWEET GRAVY

Steps:

• Whisk together the sugar and flour in a saucepan. Stir in the egg, then gradually mix in the milk until well blended. Bring to a boil, stirring constantly. As soon as it boils and becomes thick, remove from the heat and stir in the vanilla and butter. Spoon over biscuits or toast and enjoy!