Biscuits & Gravy

SERVES: 8 | PREP TIME: 45 minutes | COOK TIME: 25 minutes


For the biscuits

1 large sweet potato or yam (about 7 ounces/200 grams)

3 large eggs, whisked

3 tablespoons coconut oil, melted

2 tablespoons finely chopped fresh rosemary

1 tablespoon fresh thyme leaves

3 tablespoons coconut flour

1 teaspoon baking powder

pinch of fine-grain sea salt and freshly ground black pepper

For the gravy

8 ounces (225 grams) Italian sausage or your favorite sausage, loose

1 tablespoon coconut flour

1 (14-ounce/415-ml) can full-fat coconut milk

1 teaspoon dried sage

½ teaspoon garlic powder

3 tablespoons arrowroot powder, divided

coarse sea salt and freshly ground black pepper, to taste


  1. Preheat the oven to 400°F (205°C).
  2. Make the biscuits: Using a fork, poke holes in the sweet potato. Bake for 45 to 50 minutes or until soft. Remove from the oven and reduce the heat to 375°F (190°C).
  3. Once the sweet potato is cool enough to handle, remove the skin and add the flesh to a bowl. Mash with a fork until smooth. (You should have 2 cups/400 grams.) Add the eggs and coconut oil to the mashed sweet potatoes and mix well. Then fold in the rosemary and thyme. Lastly, mix in the coconut flour, baking powder, and salt and pepper.
  4. Line a baking sheet with parchment paper. Using a large ice cream scoop, scoop out a full scoop of the biscuit mixture and place on the prepared baking sheet. Repeat with the remaining dough, placing the biscuits 1 inch apart. You should have 8 biscuits. Bake for 25 minutes, or until a tester inserted in the center comes out clean.
  5. While the biscuits are baking, make the gravy: Brown the sausage in a large sauté pan over medium heat, breaking it up into pieces with a spatula as it cooks. Once the sausage is fully cooked, sprinkle with the coconut flour to soak up some of the excess oil. Mix the flour into the sausage.
  6. Add the coconut milk to the sausage and mix well. Then whisk in the sage and garlic powder. To thicken the gravy, add the arrowroot powder, tablespoon by tablespoon, whisking until the coconut milk thickens a bit. Add a pinch of salt and pepper, tasting to make sure it’s seasoned to your preference. Serve the gravy over split sweet potato biscuits.