We’re all about the sonker.
here in the Epicurious Test Kitchen and it was just as delicious as it was large—exactly what you want in a Thanksgiving dessert. The trick is to boil the sweet potatoes until they are just fork-tender. Removed from the water and cooled, the potatoes are then sliced and layered on top of uncooked pie crust in a casserole dish. Lundy then instructs to reserve 1 1/2 cups of the potato cooking liquid.
For even more flavor, I suggest reducing all of the cooking liquid until it reaches 1 1/2 cups and using that to make the sorghum-sweetened liquid that's poured over the sliced potatoes. Lundy's version doesn't contain any spice, but a bit of cinnamon, some ground ginger, or a bit of allspice wouldn't be out of place—whatever you like inA lattice crust lets the excess juices evaporate and the top layer of potatoes develop some caramelized flavor.
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