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Praline Topping

By Toni Tipton-Martin

4.0

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Photo of a sweet potato praline pie with a stack of plates and forks and two cups of coffee on the side.
Photo by Joseph De Leo, Food Styling by Judy Kim

Adding egg to praline topping is a modern twist. Unlike the crumbly topping that might crown a sweet potato casserole, this treatment creates a smooth layer that melts onto the top of a sweet potato pie.

Recipe information

  • Yield

    makes enough for 1 pie

Ingredients

3 tablespoons packed brown sugar
3 tablespoons granulated sugar
¼ cup all-purpose flour
1 egg
¼ teaspoon salt
3 tablespoons butter, melted
⅓ cup chopped pecans

Preparation

  1. In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.

Image may contain: Human, Person, and Food
Reprinted with permission from Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, copyright © 2019. Photographs by Jerrelle Guy. Published by Clarkson Potter, a division of Penguin Random House, Inc. Buy the full book from Amazon.
TagsPieDessertSouthernAmericanPecanNutGluten FreeEasyQuickThanksgivingChristmasJuneteenthCookbooks
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