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Sweet Potato Eggplant Gravy Recipe

With Thanksgiving coming up quickly, what better way to get tasty recipes than from your fellow Florida Sportsman members?

Sweet Potato Eggplant Gravy Recipe

This gravy recipe has sweet potato and eggplant as the key ingredients, for a unique twist that will make you never go back to traditional gravy.

Print Recipe

Yield: 3 cups gravy
Prep time: 10 minutes
Cook time: 1 hour


  • ½ cup drippings from the Turducken, plus the reserved duck skin
  • 4 cups peeled and chopped eggplants
  • 1 ½ cups chopped onions
  • 1 cup peeled and finely-chopped sweet potatoes
  • 1 teaspoon minced garlic
  • 3 bay leaves
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons white pepper
  • 1 ½ teaspoons cayenne
  • 1 teaspoon dry mustard
  • ½ teaspoon dried thyme leaves
  • 8 cups chicken stock, turkey stock or duck stock
  • 1 cup dark brown sugar, packed
  • 3 tablespoons Grand Marnier
  • ½ cup finely-chopped green onions


1. Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently.

2. Add the onions and remaining 1 cup eggplant. Cook until the onions start to brown, about 8-10 minutes, stirring occasionally.

3. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally.

4. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.

5. Stir in 1 cup of the stock into the vegetables and cook 2 minutes, and then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in ¼ cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining ¼ cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes.

6. Remove from heat and strain well, forcing as much liquid as possible through the strainer.

7. Place the strained gravy in a 2 quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface.

8. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining ½ teaspoon each of salt, white and red pepper, and the final cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally.


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