Sweet potato pie with praline topping from Jubilee: Recipes from Two Centuries of African-American Cooking (page 306) by Toni Tipton-Martin

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable shortening for lard, and half and half cream for evaporated milk.

  • Babycarrot on November 06, 2023

    Clearly still working on my structural design skills with pie crust but the filling could not have been easier and I’ll say that that aspect is essentially fool proof. It’s tasty and perfect for Thanksgiving/fall baking. So easy to peel the skin of the potatoes with this method. Next time I’ll add more pecans to the praline

  • wcassity on November 04, 2023

    Delicious. Not fussy. The technique for the pecan praline glaze on top was new to us and delicious, better than a crumble top. Used a thawed, frozen pie crust.

  • Lsblackburn1 on November 25, 2022

    Loved the flavors and texture of this. Perfect holiday pie!

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