Sweet Potato Sonker Pie
An old-fashioned sliced sweet potato pie with a lattice crust top.
4 medium sweet potatoes, cooked and sliced
Pastry for 1 (9-inch) double-crust pie*
2 cups plus 1 tablespoon granulated sugar - divided use
3/4 to 1 cup reserved sweet potato-cooking liquid
1/2 teaspoon ground nutmeg
3 tablespoon butter
- Cover whole sweet potatoes in water and boil for 20 minutes or until soft and done. Remove, cool and discard sweet potato skins. Save 1 cup of the cooking liquid. Cool, then slice enough of the sweet potatoes to yield 4 cups.
- Line pie plate with 1 crust. Layer sweet potato slices in pie crust, filling to edges. Combine 2 cups sugar with 3/4 of the reserved cooking liquid and pour over sweet potatoes. Add additional liquid if necessary to just cover sweet potatoes. Sprinkle pie with nutmeg and dot with butter.
- Cut second pie crust into 1/2-inch strips and crisscross on top of sweet potatoes to make a lattice covering. Crimp the pastry edges together. Dust the top of pie with remaining 1 cup sugar.
- Bake in a preheated oven at 350°F (175°C). for 40 to 45 minutes or until top crust is browned. Cool before serving.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Recipe and photograph provided courtesy of North Carolina Sweetpotato Commission.