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Mushroom Gravy over Sweet Potato Biscuits


Sweet Potato Biscuits


  • 1 cup mashed cooked sweet potatoes (Canned Sweet Potato Puree)
  • 2 Tbsp canola oil
  • 2 Tbsp water
  • 1 Tbsp pure maple syrup
  • 1 tsp apple cider vinegar
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp freshly ground nutmeg
  • 1/2 tsp kosher salt


Preheat the oven to 400° and line a baking sheet with parchment paper. Whisk the wet ingredients together in a large mixing bowl. Sift the dry ingredients into a small bowl. Stir the dry into the wet, until a dough develops. Divide into 12 drop biscuits on the baking sheet, bake for 15 to 20 minutes, or until done (they will be a moist/heavier biscuit).

Mushroom Gravy


  • 1/4 cup canola oil
  • 8 ounces sliced button mushrooms
  • 1 cup diced sweet onion (1 medium)
  • 2 tsp ground sage
  • 1 tsp paprika
  • 3/4 tsp granulated garlic
  • 1/2 tsp ground mustard
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 5 Tbsp all-purpose flour
  • 3 cups unsweetened plain soy milk
  • 2 sticks Reduced Sodium Vegetable Broth Concentrate Sticks or 2 tsp lower sodium vegetable bouillon powder


In a large non-stick skillet over medium-high heat the oil/ Add in the onion and mushrooms, cook till turning golden, shaking the pan often. Stir in the spices and cook for a couple of minutes, stirring often. Add in the flour and continue to cook for a couple more minutes, stirring often.

Turn down to medium and stir in the milk till smooth. Add the broth concentrate. Let come to a gentle boil, turn down to medium-low and let continue to cook till thickened to preference (5 to 10 minutes).

Serve over split biscuits.

Serves 4.

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