Sweet Potato Biscuits and Gravy

  • Yield: 12 to 14 pieces


1cup cooked sweet potatoes, peeled and cooled (for biscuits)
1/2cup non-dairy butter (for biscuits)
1cup unbleached all-purpose flour, plus extra for rolling the dough (for biscuits)
1 1/2cups spelt flour (for biscuits)
1tablespoon non-aluminum baking powder (for biscuits)
1/2teaspoon dried thyme (for biscuits)
1teaspoon sea salt (for biscuits)
1/2teaspoon finely ground black pepper (for biscuits)
1/2teaspoon garlic powder (for biscuits)
2tablespoons lemon juice (for biscuits)
1/2cup soymilk creamer (for biscuits)
1/4cup non-dairy butter (for gravy)
1/4cup unbleached all-purpose flour, plus extra for rolling the dough (for gravy)
2whole vegan sausages, chopped (for gravy)
1/2small white onion, finely chopped (for gravy)
2cloves fresh garlic, finely chopped (for gravy)
1 1/2cups sweetened almond or soymilk (for gravy)
1cup soymilk creamer (for gravy)
1/2teaspoon sea salt (for gravy)
1/2teaspoon finely ground black pepper (for gravy)
1whole bay leaf (for gravy)
1dash freshly grated nutmeg


Preheat oven to 425°F. 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.

The Sporkie Scoop

FOR YOUR SMARTS:There are a few different colors of peppercorns. Black, green and white are all the same type of what is considered to be a fruit, but are at varying stages of ripeness. Green is the least ripe, black is a bit more ripe, and white is fully mature — and the spiciest.

FOR YOUR PARTS: Living in a big city, breathing in all sorts of interesting things? Us, too! Luckily we eat sweet potatoes, which can strengthen and protect your lung tissue, due to their high vitamin A content.

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.