Cook's Country Sweet Potato Sonker - Instructions Continued
brown sugar, reduced cider, butter, flour, lemon juice, vanilla, 1/2 teaspoon 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.
4. 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 lengthwise over sweet
potato mixture. Weave remaining 6 strips into lattice pattern. Press dough strips into bottom crust and
trim excess. Fold dough sides inward under lip of baking dish and crimp with fork.
5. Combine granulated sugar and remaining 1/4 teaspoon 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 through baking. Let sonker cool on wire
rack for at least 1-1/2 hours before serving. (Sonker can be refrigerated, covered, for up to 1 day.
Bring to room temperature before serving.)
6. For the custard dip: 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