RCI-SC.004.0044.001
Sweet Potato Gravy
This recipe came from the Hartman Estate Sale. It was obtained it as part of the purchase of the Family Collection from the Hartman Estate in Arlington, Texas in 1984.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 Tablespoons
- 2 Cups
- 1 Tablespoon
- 1/2 Cup
- 2 Cups
- 1 Teaspoon
- 1 Teaspoon
- 1 Pound
- Pure cane syrup3 Tablespoons
Method
1
Peel and cut the sweet potatoes into 1-inch cubes, then place in a pot of salted water and bring to a boil.
2
Boil the sweet potatoes for 12-15 minutes until fork-tender, then drain and set aside.
14 minutes
3
Heat 2 tablespoons of butter or oil in a large saucepan over medium heat, then add the julienned onions and sauté until softened and lightly caramelized, about 8-10 minutes.
4
Add the minced garlic to the pan and cook for 1 minute until fragrant.
1 minutes
5
Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to create a roux.
6
Gradually whisk in the water while stirring to avoid lumps, bringing the mixture to a simmer.
7
Add the cooked sweet potatoes, pecan pieces, salt, cayenne pepper, and pure cane syrup to the pan.
8
Simmer the gravy for 10-12 minutes, stirring occasionally, until the flavors meld and the mixture reaches a smooth, pourable consistency.
11 minutes
9
Taste and adjust seasoning with additional salt or cayenne pepper as needed before serving.