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Cook's Country Sweet Potato Sonker

2 (15-ounce) boxesPillsbury Just Unroll! Pie Crust
1large egg, beaten
2 cupsapple cider
4 poundssweet potatoes, peeled, quartered lengthwise and sliced 1/4-inch thick
1 cup (7 ounces)packed light brown sugar
4 tablespoonsunsalted butter, softened
2-1/2 tablespoonsall-purpose flour
2 tablespoonslemon juice
1 teaspoonvanilla extract
3/4 teaspoonground cinnamon
1/2 teaspoonground allspice
1/4 teaspoonsalt
1 tablespoongranulated sugar
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Cook's Country Sweet Potato Sonker - Ingredients Continued

Custard Dip
2 cupswhole milk
1/4 cup (1-3/4 ounces)sugar
2 teaspoonscornstarch
1/4 teaspoonground cinnamon
1/8 teaspoonsalt
1-1/2 teaspoonsvanilla extract
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Cook's Country Sweet Potato Sonker - Instructions

Is pumpkin pie your default dessert for Thanksgiving? Shake things up with this
little-known, homey treat. And, did we mention it comes with its own sauce? Serves 12

1. For the sonker: 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-inch by 13-inch rectangle and fit into 13-inch by 9-inch 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-inch
strips. Transfer dough strips to parchment-lined rimmed baking sheet, cover with
plastic, and refrigerate for 30 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees F.

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Cook's Country Sweet Potato Sonker - Instructions Continued

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.

3. 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 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

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

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Cook's Country Sweet Potato Sonker - Instructions Continued

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 temperature, about 30 minutes. Serve
with sonker.

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Cook's Country Sweet Potato Sonker - Instructions Continued

Test Kitchen Technique: How to Weave a Lattice
1. Evenly lay four dough strips over the filled sonker parallel to the long side of
the dish. The strips will be longer than the dish.
2. Fold the first and third strips back and lay a perpendicular strip across the other
two. Unfold the folded strips to cover the perpendicular one.
3. Continue adding perpendicular strips, alternating between folding and unfolding the
first and third and the second and fourth strips.

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