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Sweetpotato Sonker

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Sweet Potato Sonker


  • 4 medium sweetpotatoes, cooked and sliced
  • 2 (9-incunbaked pie crusts)
  • 2 cups plus 1 tablespoon sugar, divided
  • 3/4 to 1 cup reserved sweetpotato-cooking Liquid
  • 1/2 teaspoon nutmeg
  • 3 tablespoon butter


  • Preheat oven to 350 F.
  • Cover whole sweetpotatoes in water and boil for 20 minutes or until soft and done. Remove, cool and discard sweetpotato skins. Save 1 cup of the cooking liquid. Cool, then slice enough of the sweetpotatoes 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 sweetpotatoes. Add additional liquid if necessary to just cover sweetpotatoes.
  • Sprinkle pie with nutmeg and dot with butter.
  • Cut second pie crust into 1/2-inch strips and crisscross on top of sweetpotatoes to make a lattice covering. Crimp the pastry edges together. Dust the top of pie with remaining 1 cup sugar.
  • Bake in oven for 40 to 45 minutes or until top crust is browned. Cool before serving.
Number of servings (yield): 6-7