Sweet Potato Sonker
(for pie)
2 x 15oz boxes Pillsbury Just Unroll! Pie Crust
1 large egg, beaten
2 cups apple cider
4 lbs sweet potatoes, peeled, quartered lenghwise, and sliced 1/4" thick
1 cup packed light brown sugar
4 T unsalted butter, softened
2.5 T all purpose flour
2 T lemon juice
a t vanilla extract
3/4 t ground cinnamon
1/2 t ground allspice
1/4 t salt
1 T granulated sugar
(for custard sauce)
2 cups whole milk
1/4 cup sugar
2 t cornstarch
1/4 t ground cinnamon
1/8 t salt
1.5 t vanilla extract
>hot to make<
(for pie)
*Working on lightly floured counter, unroll 2 dough rounds.
*Brush half of 1 round with egg and overlap with second round.
*Roll out dough to 17" x 13" rectangle and fit into 13" x 9" baking dish.
*Cover with plastic wrap and refrigerate for 30 minutes.
*Repeat shaping and rolling with remaining 2 dough rounds; reserve beaten egg.
*Trim dough into rectangle and cut into ten 1" strips.
*Transfer dough strips to parchment lined rimmed baking sheet, cover with plastic, and refrigerate for 30 minutes.
*Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
*Bring cider to boil in Dutch oven.
*Place steamer basket in Dutch oven and fill with sweet potatoes.
*Reduce heat to medium and cook, covered, until potatoes are nearly tender, 20 to 30 minutes.
*Remove and reserve sweet potatoes, leaving cider in pot.
*Cook cider over high heat until reduced to 1/2 cup, about 5 minutes.
*Combine drained sweet potatoes, brown sugar, reduced cider, butter, flour, lemon juice, vanilla, 1/2 t cinnamon, allspice, and salt in large bowl.
*Spread out sweet potato mixture on rimmed baking sheet and let cool to room temperature, about 20 minutes.
*Scrape cooled sweet potato mixture into dough lined dish and press into even layer.
*Brush edges of dough with reserved egg.
*With long side of dish facing you, lay 4 dough strips lenghwise over sweet potato mixture.
*Weave remaining 6 strips into lattice pattern.
*Press dough strips into bottom crust and trim edxcess.
*Fold dough sides inward under lip of baking dish and crimp with fork.
*Combine granulated sugar and remaining 1/4 t cinnamon in bowl.
*Brush dough with reserved egg and sprinkle with cinnamon sugar.
*Cover with aluminum foil and bake for 15 minutes.
*Uncover and bake until deep golden brown, 55 to 60 minutes, rotating dish halfway ghrough baking.
*Let sonker cool on wire rack for at least 1.5 hours before serving.
(for custard sauce)
*Meanwhile, bring milk, sugar, cornstarch, cinnamon, and salt to simmer in medium saucepan over medium heat.
*Reduce heat to medium low and cook, whisking frequently, until slightly thickened, about 15 minutes.
*Off heat, add vanilla.
*Transfer to bowl and let cool to room temperature, about 30 minutes.
*Serve with sonker.
-serves 12-
Note: This recipe came from "Cook's Country".
Labels: North Carolina pie recipe, sweet potato pie recipe, Sweet Potato Sonker recipe