This worked out pretty well for my on the ol' turkey day this year. A bit of Paula Deen, a bit of storebought help, and a bit of desperation yielded a very suitable gravy that went great with our various gravy bases.
~1/4 c. fat (drippings from roasting pan separated and/or butter)
~1/4 c. flour
~4 c. stock (I used storebought turkey stock!)
1 sweet potato, cut in half (and scrubbed)
few sprigs fresh rosemary
Melt fat in saucepan over medium-high heat. Stir in flour and keep stirring until nutty in fragrance and light brown. Whisk in stock slowly. Bring to a boil and simmer for about 5 minutes until thickened. Drop in the sweet potato and rosemary and let the gravy sit on "warm" and covered while your turkey finishes up. I think mine sat for close to an hour! Stir it every once in a while.