Cardamom-Scented Sweet Potato Pie Recipe

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Cardamom-Scented Sweet Potato Pie
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Ingredients:

Directions:

  1. Arrange sweet potato in a steamer basket over boiling water. Cover and steam 20 minutes or until very tender.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Tip: Use a meat mallet to break cinnamon stick before placing in coffee grinder. Tap cardamom pods lightly with mallet to release seeds.
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Nutrition Facts

Per ServingPer 100 g
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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 84.6
    Points
  • 95
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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