Sweet Potato Sonker
Sweet Potato Sonker is a comforting dessert featuring tender sweet potatoes, spiced with cinnamon and nutmeg, topped with a flaky crust, perfect for cozy gatherings and fall celebrations.
Ingredients
- 3/4 cup shortening ⓘ
- 2 1/2 cups self-rising flour ⓘ
- 1 egg ⓘ
- 1 teaspoon vinegar ⓘ
- 1/2 cup cold water ⓘ
- 3 to 4 medium sweet potatoes ⓘ
- 1 1/2 cups reserved sweet potato liquid ⓘ
- 1/2 cup white sugar ⓘ
- 1/2 cup brown sugar ⓘ
- 1/4 pound margarine or butter ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 2 cups milk ⓘ
- 3/4 cup sugar ⓘ
Instructions
- Using the first five ingredients, make pastry by cutting shortening into the self-rising flour with a pastry blender.
- Beat the egg, pour into a cup, and add the teaspoon of vinegar and half a cup of cold water; mix well.
- Roll out the dough to 1/4 inch thickness.
- Line an 8 x 8-inch baking dish with the pastry.
- Sprinkle the pastry with 2 teaspoons of sugar.
- Place the boiled sweet potatoes in the dish, layering with brown and white sugar, and dot with margarine or butter.
- Sprinkle cinnamon and nutmeg over the potatoes.
- Pour 1 1/2 cups of the reserved sweet potato liquid over the ingredients.
- Cover with a thin crust of dough.
- Bake at 400°F for approximately 12 to 15 minutes until slightly brown.
- Remove from oven, brush the top with melted butter or margarine, and return to the oven to continue browning.
Tips & Substitutions
For a lighter crust, consider using half butter and half shortening. If you have gluten sensitivities, substitute the self-rising flour with a gluten-free blend. To save time, you can use canned sweet potatoes; just drain them well. Ensure the sweet potatoes are fully cooked to enhance the dish’s texture. If you want extra flavor, add a pinch of nutmeg to the crust.
Serving Suggestions
Sweet Potato Sonker is delightful served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream on top. It pairs beautifully with a side of cranberry sauce for a festive touch. For a complete meal, consider serving it alongside a light salad or a slice of Unleavened Bread For Communion to balance the sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the sonker in a preheated oven at 350°F for about 15 minutes, or until warmed through. You can also microwave individual portions for quick reheating, but the crust may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Sonker contains roughly 1246 calories, with 11g protein, 216g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (35% of the Daily Value), calcium (26% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
While sweet potatoes are traditional for sonkers, you can experiment with other varieties like butternut squash or even regular potatoes. Just be mindful that the flavor and texture will differ. Adjust the sugar levels according to the sweetness of the alternative you choose.
Is it possible to make this recipe vegan?
Yes, you can easily make this recipe vegan by substituting the egg with a flaxseed meal or applesauce. Use plant-based margarine instead of butter and ensure the shortening is vegan-friendly. The sonker will still maintain its delicious flavor and texture!
What can I do if my crust is too dry?
If your crust turns out dry, it may need more moisture. Try adding a tablespoon of cold water at a time until the dough holds together better. Additionally, ensure you're not overworking the dough, as this can lead to a tougher texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).