Sweetpotato Sonker
Servings: 7
Calories: 571kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Facts
Sweetpotato Sonker
Serving Size
1
Amount per Serving
Calories
571
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
1
mg
0
%
Sodium
285
mg
12
%
Potassium
541
mg
15
%
Carbohydrates
110
g
37
%
Fiber
6
g
25
%
Sugar
63
g
70
%
Protein
5
g
10
%
Vitamin A
20354
IU
407
%
Vitamin C
3
mg
4
%
Calcium
60
mg
6
%
Iron
2
mg
11
%
Net Carbohydrates
104
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 571kcal | Carbohydrates: 110g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 285mg | Potassium: 541mg | Fiber: 6g | Sugar: 63g | Vitamin A: 20354IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg | Net Carbohydrates: 104g