You are here: Home » Recipes » Sweet Potato Biscuits and Gravy Sweet Potato Biscuits and Gravy Recipe by Our Cookbook Collection Yield 12 to 14 pieces Biscuits and gravy are an insanely good Southern breakfast or brunch delicacy. We were once traumatized when we saw a crossword puzzle clue that said, “what a vegan eats for breakfast” and the answer was “muesli,” so we do our best to shake things up a bit. PrintEmail Ingredients Biscuits:1 cup cooked sweet potatoes, peeled and cooled 1/2 cup non-dairy butter 1 cup unbleached all-purpose flour, plus extra for rolling the dough 1 1/2 cups spelt flour 1 tablespoon non-aluminum baking powder 1/2 teaspoon dried thyme1 teaspoon sea salt 1/2 teaspoon finely ground black pepper 1/2 teaspoon garlic powder 2 tablespoons lemon juice 1/2 cup soymilk creamer Gravy:1/4 cup non-dairy butter 1/4 cup unbleached all-purpose flour, plus extra for rolling the dough 2 whole vegan sausages, chopped 1/2 small white onion, finely chopped 2 cloves fresh garlic, finely chopped1 1/2 cups sweetened almond or soymilk 1 cup soymilk creamer 1/2 teaspoon sea salt1/2 teaspoon finely ground black pepper 1 whole bay leaf 1 dash freshly grated nutmeg Instructions Preheat oven to 425F. If using a pizza stone, preheat in oven. In a large bowl, combine sweet potato and butter with a potato masher or pastry whisk. Slowly add flours, baking powder, thyme, sea salt, black pepper and garlic powder. Whisk until uniform. Add lemon juice and creamer to bowl with sweet potato mixture. Combine just until mixture holds together, being sure not to overwork dough. Roll out onto a floured surface to about 1⁄2-inch thickness and cut into rounds using a biscuit cutter or rim of a floured glass. Place on a lightly oiled cookie sheet or pizza stone and bake for about 15 minutes. For the gravy: Heat a medium (4-quart) pot over medium heat and add butter and flour. Whisk to create a roux. Add sausage, onion and garlic. Cook until browned. Add almond or soymilk, creamer, sea salt, black pepper, bay leaf and nutmeg. Cook until thick, stirring occasionally, about 10 minutes. Discard bay leaf. Serve biscuits warm and slather with gravy. Recipe reprinted with permission from Jenny Engel and Heather Goldberg, authors of Spork-Fed (c) 2011. Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes at Spork Foods in West Hollywood, online vegan cooking classes at www.sporkonline.com, one-on-one in-home healthy pantry makeovers, and recipe development/trainings for chefs, food companies and colleges. Their cookbook, Spork-Fed, is currently on the shelves, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.