BrokeAss Gourmet

BrokeAss Gourmet

Sweet Potato-Cheddar Biscuits with Spicy Chicken Sausage Gravy

  • Prep Time 0:30
  • Cook Time 0:25
  • Estimated Cost $12.50

This is not the kind of thing I ever thought I would make, but then my best friend and I took a road trip through the south of the country and I had no choice but to embrace the magic of biscuits and gravy. And ohh, is it magical.

The addition of sweet potatoes to the biscuits helps keep them super-moist but not overwhelmingly rich. As for the gravy, I like to use lean chicken sausage to keep it light(er), but if you happened to make it with a higher-fat content pork sausage, I’m sure it would be delicious too.


  • 1 6" sweet potato, peeled and chopped $0.25
  • 1 1/2 tbsp vegetable shortening $1.50 for 16 oz.
  • 1 1/2 tbsp unsalted butter $1.50 for a stick
  • 1 1/2 cups plus 3 tbsp flour, plus more for rolling and baking Pantry
  • 4 tsp baking powder Pantry
  • 1/4 tsp baking soda Pantry
  • 1/3 cup shredded cheddar (white or yellow) cheese, plus a pinch more for garnish $3.50 for 8 oz.
  • 2 scallions, sliced, plus more for garnish $1 for a bunch
  • salt and pepper Pantry
  • 2 tbsp olive oil Pantry
  • 1/4 red onion, diced $0.50
  • 1 clove garlic, minced Pantry
  • 2 6" chicken sausages (I like Trader Joes' Spicy Jalapeño Chicken Sausage), diced $3 for 6
  • 1 jalapeño, seeded (if you don't like spicy--keep the seeds in if you do), diced $0.25
  • 3/4 cup milk (2% or whole) $1 for a pint

Recipe Serves 2


  1. Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.
  2. Boil the sweet potato in a small pot of water over high heat for 8-10 minutes, or until very soft. Drain, rinse with cool water until cool enough to handle and transfer to a mixing bowl. Mash well with the back of a fork.
  3. Mash the shortening and butter into the sweet potato.
  4. Stir the flour, baking powder, baking soda and a pinch each of salt and pepper into the sweet potato mixture. Just before the mixture comes together in a soft dough, stir in the 1/3 cup shredded cheese and the scallions. On a floured surface, pat the biscuit dough into a circle. Use a small biscuit cutter, narrow glass or small mason jar turned upside-down to cut the dough into 4-6 small biscuits. Place biscuits on floured baking sheet and top each with a sprinkle of the reserved cheese.
  5. Bake for 14-18 minutes, or until golden brown.
  6. While biscuits bake, heat the olive oil in a medium frying pan over medium heat. Add the onion and cook for 2-3 minutes, or until onions begin to brown. Add the garlic, diced sausages and jalapeño and cook for 4-5 minutes, stirring occasionally, scraping the pan gently (a wooden spatula works well for this).
  7. Once the mixture in the pan has browned and become very fragrant, sprinkle the 3 tbsp flour over the top and stir to mix. Cook for 30 seconds. Slowly pour the milk over the mixture, stirring and scraping the pan as you go. A creamy gravy should begin form. Continue stirring until gravy is to your desired thickness. Season with salt and pepper and remove from heat.
  8. To serve, split the biscuits and spoon a bit of gravy in the middle. Garnish with reserved scallions.

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What They're Saying

Kristina @ spabettie, on Oct 21, 04:02 PM, wrote:

I love biscuits and gravy… what a creative spin ! This looks beautiful.

am, on Oct 22, 06:33 AM, wrote:

oh, shut UP! first there’s the fact that it never occurred to me to put jalapenos in my biscuits and gravy. then i’m a total sucker for sweet potatoes and jalapenos together, so, like, i’m afraid this means i have to stop making your sweet potato and ricotta cinnamon rolls for long enough to try this.

(really, i’m terrible about bouncing from one new dish to the next and never revisiting even the good ones. not those rolls. i’ve made them again and again. it’s become a staple recipe.)

Kruzon, on Oct 24, 07:17 PM, wrote:

I love biscuits and gravy. Now I will try a sweet potatoe biscuit and gravy. Thanx

Riz Lee, on Oct 24, 10:54 PM, wrote:

such a great looking food.. i must try it

Kristen, on Oct 27, 04:47 PM, wrote:

This looks absolutely amazing!! I’ve been eating loads of sweet potatoes lately, so I just may try this this weekend. Yum! Thanks so much for another deeelish recipe!

Kristen, on Oct 28, 06:33 PM, wrote:

I made the biscuits alone without the other stuff and the texture was soft and fluffy and slighty chewy. Very nice! The onion was a wonderful touch to the flavor. The only problem is that I was WAY short on the salt. Thanks for the recipe!

I’d like to try it with the addition of something salty besides salt, such as tiny bit of crumbled bacon or some sort of incorporation of chicken broth.

Lisa, on Oct 29, 01:36 PM, wrote:

I am wondering if like turban squash can be substituted for the sweet potato. There was a lot of that kind of squash at the food bank last week.