Blue Ridge Country - September/October 2017 - 69
Sweet Potato Sonker
Boil sweet potatoes until tender. Cool, peel, and slice enough for 3 cups
or more. Grease and line sides of a 2-quart baking dish with your favorite
pastry. Pour in 3 cups of sweet potatoes.
2 CuPs BoilinG water
1 stiCk Butter or marGarine
2/3 CuP Brown suGar
1/8 teasPoon Ground GinGer
½ teasPoon vanilla extraCt
¼ teasPoon salt
▷ 1 CuP halF-and-halF
▷ 8 taBlesPoons suGar
▷ 1 teasPoon vanilla
Pour over the sliced sweet potatoes in baking dish. Cover with pastry
rolled thin. dampen edges with fingers dipped in milk and seal edges.
Brush top with whole milk. split top with a paring knife to let steam
escape. Bake at 400 degrees until golden brown. serve warm with dip.
This recipe handed down by my mother, Mary (Mallie) Stonestreet
-Valma S. Shepherd, Elkin, North Carolina
From "sonker recipes," first printing, 1980
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September/October 2017 69