Directions:
- Arrange sweet potato in a steamer basket over boiling water. Cover and steam 20 minutes or until very tender.
- While sweet potato cooks, process cinnamon and cardamom seeds in a coffee grinder or blender until finely ground; set aside, reserving 1/4 teaspoon for top of pie.
- When sweet potato is done, cool slightly, and process in a food processor until smooth. Whisk together spices (except for 1/4 teaspoon), sweet potato, eggs, and next 5 ingredients in a large bowl.
- Combine flour and 1/2 teaspoon salt. Cut in shortening with a pastry blender until the size of small peas. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball. Roll dough to about 1/4 thickness on a lightly floured surface. Fit into an ungreased 9 1/2 deep-dish fluted tart pan; trim off excess pastry along edges. Line tart shell with aluminum foil, pressing foil into the flutes. Trim foil to within 1/2 of top of pan. Fold foil down over top edge of crust to prevent overbrowning.
- Bake at 425º for 15 minutes; remove foil, and bake 7 minutes or until pastry is golden. Reduce oven temperature to 350º. With tart pan still on oven rack, pull out rack; pour filling into pastry, and sprinkle with remaining 1/4 teaspoon spices. Bake at 350º for 1 hour or until set. Cool completely before serving. Garnish, if desired. Store in refrigerator.
- Note: If you don't have a fluted tart pan, you can bake this pie in 2 (9 ) glass pieplates. Fit each piecrust (from a 15-ounce package refrigerated piecrusts) into a 9 pieplate according to package directions; fold edges under, and crimp. (No need to prebake crusts for these smaller pies.) Pour filling evenly into 2 prepared piecrusts. Sprinkle with remaining 1/4 teaspoon spices. Bake at 450º for 15 minutes. Reduce heat to 350º; bake 30 more minutes or until set. Cool on a wire rack. (Pies will be thin.) Or bake pies using 2 frozen piecrusts.
- Tip: Use a meat mallet to break cinnamon stick before placing in coffee grinder. Tap cardamom pods lightly with mallet to release seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3511.94 Kcal (14704 kJ) | ||
| Calories from fat | 1642.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 182.46g | 281% | |
|---|---|---|---|
| Cholesterol | 924.86mg | 308% | |
| Sodium | 2599.53mg | 108% | |
| Potassium | 3214.8mg | 68% | |
| Total Carbs | 403.77g | 135% | |
| Sugars | 144.03g | 576% | |
| Dietary Fiber | 23.96g | 96% | |
| Protein | 72.46g | 145% | |
| Vitamin C | 22.5mg | 38% | |
| Vitamin A | 5.7mg | 189% | |
| Iron | 12.5mg | 69% | |
| Calcium | 940.8mg | 94% | |
| Amount Per 100 g | |||
| Calories | 198.8 Kcal (832 kJ) | ||
| Calories from fat | 92.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.33g | 281% | |
|---|---|---|---|
| Cholesterol | 52.35mg | 308% | |
| Sodium | 147.15mg | 108% | |
| Potassium | 181.98mg | 68% | |
| Total Carbs | 22.86g | 135% | |
| Sugars | 8.15g | 576% | |
| Dietary Fiber | 1.36g | 96% | |
| Protein | 4.1g | 145% | |
| Vitamin C | 1.3mg | 38% | |
| Vitamin A | 0.3mg | 189% | |
| Iron | 0.7mg | 69% | |
| Calcium | 53.3mg | 94% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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