Sweet Potato Sonker and Topping

desserts

Print Recipe

Ingredients

1 can Grands! Homestyle Original Buttermilk Biscuits (8 count)

4 medium-sized sweet potatoes

¾ cup sugar cinnamon

1 stick of butter

1 can (12 ounces) evaporated milk

1 cup sugar

4 egg yolks

1 tablespoon of vanilla

Spray a 9-inch-by-13-inch pan with Baker’s Joy.
Peel and slice sweet potatoes, barely cover in water, cook until tender.
Roll out biscuit dough and cut into strips. Line the sides of the pan with the biscuit strips. Pour potatoes and broth into the pan. Sprinkle with sugar, then sprinkle lightly with cinnamon. Cover top with rolled out dough strips.
Bake at 350 degrees for 45 minutes or until brown on top. (Biscuits should be done on the inside.)
In a saucepan melt butter, add the evaporated milk, sugar, egg yolks and vanilla. Bring to a boil.
When you remove the sonker from the oven, pour the topping over the sonker and make sure the topping runs down between the strips of the bread.