Sweet Gravy Recipes

BAKED HAM WITH SWEET GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place ham in a large roasting pan, cut-side down. Press brown sugar evenly onto ham. Pour apple into roasting pan and cover with a lid or aluminum foil.
• Bake in the preheated oven until ham is heated through, about 80 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan.
• Combine flour and milk in a jar with a lid; shake until mixture is blended.
• Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan until gravy is thick, about 5 minutes.

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!

BAKED HAM AND SWEET GRAVY

Steps:

• 1. Preheat oven to 325-degrees. Trim ham and score. Place in an open roasting pan with 1 cup water.
• 2. Bake 12 minutes per pound. Meanwhile, drain pineapple, reserving juice. Mix pineapple juice and brown sugar to make the glaze for the ham.
• 3. The last hour of baking remove ham from oven and arrange pineapple rings and cherries. Secure with toothpicks. Pour half the glaze over ham and return to oven.
• 4. Baste several more times with the glaze, using it all up.
• 5. Remove ham from oven and transfer to either a cutting board or serving platter. While ham is resting skim as much grease as possible from ham drippings in pan.
• 6. Mix water and flour together along with salt and pepper in a jar or Tupperware shaker. Slowly add to the remaining drippings in the pan. Stirring to make sure all flour is dissolved. Bring to a boil to thicken. If gravy is too thick, add water to thin to desired consistency. If too runny make up a bit more flout and water. Add a couple dashes Kitchen Bouquet or Gravy Master to get desired color.
• 7. Serve with mashed potatoes and wait for the oohs and ahhs.

SWEET AND SAVORY MASHED SWEET POTATOES AND GRAVY

Steps:

• Preheat oven to 400F.
• Cut sweet potatoes into 2 inch pieces. You can choose to peel yours, but I like the flavor and left mine on.
• In a large bowl, combine potatoes and peeled garlic with olive oil. Stir to coat evenly. There is no need to chop the garlic.
• Place on a foil lined rimmed cookie sheet and bake for 30-35 minutes.
• While it's baking, combine the three soups and water.
• Saute mushrooms in 1 Tbsp of butter until golden brown and most of the water has cooked off. Combine with gravy mixture.
• When potatoes and garlic are soft, transfer to a stand mixer or large bowl. Mix with 4 tbsp of butter and chicken broth. Add salt and pepper to taste.
• Pour gravy over potatoes and enjoy!

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.