Caramelized Onion Gravy and Sweet Potato Angel Biscuits

Yeasted sweet potato biscuits have just the right texture for soaking up a rich gravy of apple cider and caramelized onions.

Caramelized Onion Gravy and Sweet Potato Angel Biscuits
Yields: 10 servings
  • 6 cups thinly sliced red onion
  • 4 tablespoons unsalted butter, divided
  • ¾ teaspoon kosher salt, divided
  • 1½ tablespoons firmly packed light brown sugar
  • 1½ cups hard apple cider
  • 1½ cups vegetable broth
  • 3 tablespoons cornstarch
  • 1½ teaspoons chopped fresh sage
  • ¾ teaspoon ground black pepper
  • Sweet Potato Angel Biscuits (recipe follows)
  • Garnish: chopped fresh sage, ground black pepper
  1. In a large cast-iron skillet, combine onion, 2 tablespoons butter, and ¼ teaspoon salt. Cook over medium-high heat, stirring frequently, until light golden brown, about 10 minutes. Add brown sugar and remaining 2 tablespoons butter; reduce heat to medium-low. Cook, stirring occasionally, until dark golden brown, 10 to 15 minutes.
  2. In a medium bowl, whisk together cider, broth, and cornstarch until smooth. Add cider mixture to onions; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, until thickened, about 2 minutes. Remove from heat. Stir in sage, pepper, and remaining ½ teaspoon salt. Serve over Sweet Potato Angel Biscuits. Garnish with sage and pepper, if desired.
Substitute hard apple cider with apple juice and omit brown sugar, if desired.

Sweet Potato Angel Biscuits
Yields: About 20
  • ⅓ cup warm water (105° to 110°)
  • 1 (0.25-ounce) package active dry yeast
  • 2¾ cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • 1 cup canned sweet potato purée
  • 1 large egg
  • 1 teaspoon water
  1. In a small bowl, stir together ⅓ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add yeast mixture and sweet potato purée, stirring with a fork just until combined.
  3. Turn out dough onto heavily floured surface, and knead until well combined. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until dough is puffed, about 30 minutes.
  4. Preheat oven to 400°. Line a large baking sheet with parchment paper.
  5. On a lightly floured surface, turn out dough, and pat to ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut dough, rerolling scraps as necessary. Place on prepared pan.
  6. In a small bowl, whisk together egg and 1 teaspoon water. Brush egg wash onto dough.
  7. Bake until golden brown, 12 to 14 minutes. Serve warm.