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This is so easy and SO delicious! Vegetarian Southern Sweet Potato Gravy is a 1 pan coconut milk based gravy that's lightly sweet, rounded out with a touch of curry, and wholly satisfying.  Vegetarian| Vegan | Comfort Food

Vegetarian Southern Sweet Potato Gravy

This vegetarian and vegan southern sweet potato gravy is made in one pan, ready in about 20 minutes, and wholly satisfying.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Brunch, Main Course
Cuisine Southern, Vegetarian
Servings 4 People


  • 1 Large Sweet Potato
  • 1 Medium Yellow Onion
  • 1 Can Coconut Milk
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Muchi Curry
  • 1/4 Teaspoon Fresh Ground Black Pepper
  • a Pinch of Cardamom
  • 2-3 Tablespoons All Purpose Flour
  • 2 Tabslepoons Olive Oil


  • Bake your potato in the microwave for 2-4 minutes.  You don't want it to be mushy, just soft enough to easily dice. Peel and dice potato and set aside.
  • Slice onions.
  • Saute onions in olive oil over medium heat until soft and just starting to brown.
  • Add sweet potatoes and spices (salt, curry, cardamom, black pepper)
  • Add flour, one tablespoon at a time, until it is incorporated.  For a thicker gravy you can use slightly more flour, for a thinner gravy, slightly less.
  • Slowly add in the coconut milk, stirring continuously with each add.  I like to add about 3 tablespoons worth of coconut milk at a time, stir several times, then add more coconut milk.  
  • Once all the coconut milk has been added, serve immediately over warm biscuits, eggs, or grits.