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Spicy Sausage and Sweet Potato Gravy Recipe

December 1, 2013


What to do with your Thanksgiving Left Overs

You’ve cleaned up all of the dishes and moved the leftovers into the fridge. It’s official, Thanksgiving is over and now you’ve got to find creative things to do with all of the left overs from your formidable feast.

This year we celebrated a post-Thanksgiving Thanksgiving so that we could host Trent Marrow the Marathon Man for his first ever American Thanksgiving while he continues on his feat of running 160 Marathons in a single calendar year. I wish I would have had my camera rolling to get a video of Trent running in with his full cape and Marathon Man costume. It was pretty spectacular and I love the photo of him attempting to put GU on the turkey to make sure it’s fully carb loaded for someone who on Sunday will be completing the Seattle Quadzilla. To help with the carb loading I delayed Thanksgiving to be his second to last day in Seattle and started planning my Mom’s traditional Thanksgiving feast and decided to make it into a House Warming event too. So two weeks after we moved into our new place we had our first gathering.  The Thanksgiving feast went off without a hitch and we managed to eat almost all of the food I had prepared. One of the few items that I prepared way to much of and had lots of left overs was the Sweet Potatoes.

This morning I decided to try a healthier version of Biscuits and Gravy by incorporating in the left over sweet potatoes and making whole wheat and flaxseed biscuits. I’m always game for twists and slightly different takes on classic dishes like Biscuits and Gravy, so in attempts to use my Thanksgiving leftovers I decided to make it a sweet and savory treat. As a side note, we’re attempting to reduce the carbs and sugars in our diet to help us loose those few extra pounds. That being said I’m a huge fan of sweet potatoes and yams which are high in carbs but they are also rich in vitamins A & C, beta-carotene and manganeses as well as being a great source of fiber. I’m going with motto “all things in moderation” so instead of doing the carb free diet I’m reducing our carb intake of breads that are not from whole grains/whole wheat as well as foods loaded with sugar. Therefore in my own mind these sweet potatoes are safe and as long as I’m not eating boatloads of them it’s a great way to get necessary vitamins to help with running and recovery!

Spicy Sausage and Sweet Potato Recipe


  • 1/2 package of Jimmy Dean Spicy Sausage (apx 4 oz)
  • 1 cup of Cooked and Sliced Orange Sweet Potatoes
  • 1/4 -1/2 cup of Milk
  • 1/4 cup of heavy cream (only because I had some left over from yesterday and it makes the sauce so creamy!!)
  • Chopped Italian Flat Leaf Parsley
  • Salt and Pepper to taste

What you need for cooking the Gravy:

  • Medium size frying pan
  • Spatula
  • Measuring Cups

Cooking Instructions:

  1. Place the frying pan on the burner and turn the heat to medium. When the pan is hot add the sausage and use the spatula to break it apart into small pieces as it is cooking. When the sausage is almost fully cooked add the pre-cooked sliced yams. Use the spatula to cut the yams into small pieces mixed in with the sausage. Cook until the yams are heated all the way through and the sausage is fully cooked. Push the yams and sausage mixture to one side of the pan.
  2. On the empty side of the frying pan add the milk and heavy cream. Stirring so that it soaks up any of the burn pieces on the bottom of the pan. Bring the sauce to a simmer and stir in the sausage and sweet potato mixture. Continue to simmer for 3-5 minutes until the sauce thickens.
  3. Add salt and pepper to taste. If you’ve got Italian flat leaf parsley, chop it up and add it now too!
  4. Remove frying pan from heat and serve on top of biscuits.

I served my sauce on top of Whole Wheat Flaxseed biscuits with really thick heirloom tomato slices and a pinch of shredded Parmesan cheese to add a savory twist to the sweetness of the sauce.


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