Sweet Potato Gravy!!! A New Southern Tradition?

Being from the South, I know we have the reputation of putting gravy on everything.  And I suppose there is a measure of truth in the stereotype. Every good southern cook should have a plethora of gravy recipes to choose from...sawmill gravy, redeye gravy, chicken gravy, beef gravy, brown gravy, mushroom gravy - I even have a friend that makes tomato gravy.  But until yesterday, I had never even thought of sweet potato gravy. I am almost ashamed to admit that.  I strive to show how versatile sweet potatoes can be in everything from pizza and soup to biscuits or nachos, and yet I didn't know sweet potato gravy existed until my friend gave me the recipe.  Here is another thing I didn't know...it's delicious!

After a little investigating, I discovered that the original came from famed chef Emeril Lagasse.  It has a lot of potential for custom variations, so I hope you will put your own spin on it and share it with me.  I think I will add some tart apples for contrast when I next make this dish...and I will be making it again!  So without further ado, here it is...

Pork Chops with Sweet Potato Gravy

Ingredients

• 4 thick pork chops, 6 to 8-ounces each
• 2 teaspoons Emeril's Essence or your favorite Cajun seasoning
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 1/2 cups thinly sliced onions
• 1/2 cup pecan pieces
• 2 cups water
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1 pound sweet potatoes, baked, peeled, and mashed (about 1 1/2 cups)
• 3 tablespoons pure cane syrup
• 1/4 cup chopped green onions
• Chopped parsley leaves, for garnish

Directions

• Season the pork chops with the Essence.
• In a large skillet, heat the oil over medium-high heat. Add the chops and cook until brown, 3 to 4 minutes per side. Transfer the chops to a warm platter and cover to keep warm.
• Reduce the heat to medium. Add the flour and, stirring constantly, cook until the roux is dark brown, the color of chocolate, about 3 minutes. Add the onions and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and  blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat, and simmer until the pork is cooked through, 4 to 5 minutes, basting the chops with the gravy.
• Remove from the heat and serve immediately. Garnish with parsley.