Every time I make this sweet potato soufflé, everyone loves it! It’s great for Thanksgiving and a hit during get-togethers with relatives.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 16 |
| Yield: | 4 cups |
Ingredients
- 4 cups skim milk
- ½ cup margarine
- ½ cup all-purpose flour
- 1 ½ tablespoons ground black pepper, or more to taste
- 1 tablespoon salt
Instructions
- Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes.
- Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes.
- Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add pepper and salt. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.
Nutrition Facts
| Calories | 87 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 528 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I always add ground sausage and serve over buttermilk biscuits – great recipe! Thank you!
Defintely cut the salt and pepper in half!! Way too salty and peppery for my taste. I also added a little bit of bacon drippings while I melted the butter, so that could’ve added to the problem. I’ll give it another shot though.
Not too bad ….. I added a dash of gravy mix to give it a more gravy flavour rather than just peppered white sauce .
Waaaay to much salt and too much pepper! But it is way too salty!!!
I made this before and enjoyed it! This morning I made it again only I used white pepper instead of black. It was still amazing . Just a hint though use only 1/4 ot 1/2 teaspoon if you want to try white pepper. you could still add black pepper to for looks.
Great, but 1 1/2 Tbsp of black pepper is to much heat. I only used 3/4 Tbsp black pepper and that was to much. Perhaps 1 tsp is best.
Way to much pepper and salt, could cut those in half
At first I was nervous because it looked like to much but it turned out amazing thank you
Easy and effective. Exactly what I was looking for!!
I would cut back on the floor a bit but over all it was good.
It was good, though quite salty. I would add less salt next time unless I knew it only was going on something unsalted like a bisquit.
I was looking for a recipe for white milk gravy and this picture looked the closest to my memory of what mom used to make. Holy cow this is WAYYYYY too peppery. If I ever make this again no way will I use more than 1 TEASPOON of pepper in it. 1.5 tablespoons is ridiculous, unless you’re really into hot spicy foods. In its favor, the consistency and thickness was exactly what I hoped for.
I made this substituting Bob’s Red Mill whole wheat pastry flour and it was great! I will absolutely use this recipe again!
didnt make any changes and will make it again
Teaspoon of salt and fresh ground black pepper… Wonderful!
Loved it! I used 1/2 1/2 as this was all I had on hand! I cut pepper back a bit and same with salt(you can always add more!) Family loved it! Served with panko breaded fried boneless pork chops!
Way to much salt! I wonder if they meant a teaspoon? Nobody ate it and everything went to waste!
Tastes good. Too salty for my taste. I put in a little over a teaspoon of pepper which was perfect for us. If you make the recipe for fewer servings, I made it for four, make sure you don’t heat the milk in the microwave for a full 2 minutes. I heated for 50 seconds and it was fine. Good, quick pepper gravy.
This turned out good as written. It does thicken up quick after you take it off the heat so move fast.