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Sweet-Potato Pie with Spice Crust

Makes: 8  servings Prep 30 mins Chill 1 hr Bake 425°F1 hr
Sweet-Potato Pie with Spice Crust


  • 2 cups  all-purpose flour
  • 2 tablespoons  sugar
  • 1/4 teaspoon  ground cinnamon
  • 1/4 teaspoon  ground nutmeg
  • salt
  • 3/4 cup  vegetable shortening
  • 4 - 5 tablespoons  fresh orange juice
  • 2 eggs, beaten
  • 1/2 cup  sugar
  • 1 1/2 cups  cooked, mashed sweet potato
  • 1 cup  milk
  • 2 tablespoons  butter or margarine, melted
  • 1 teaspoon  ground cinnamon
  • 1/2 teaspoon  ground nutmeg
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground cardamom
  • Whipped cream (optional)


1. For the pastry, combine flour, sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and pinch salt in a large bowl. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Gradually add orange juice, tossing with a fork, just until pastry holds together. Shape into a ball; flatten into a thick disk. Wrap well in plastic wrap and refrigerate 1 hour or overnight.

2. For the filling, whisk together eggs, sugar, mashed sweet potatoes, milk, butter, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt and cardamom in a large bowl.

3. Heat oven to 425 degree F. On lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate, leaving a 1-inch overhang. Flute edge. Pour in filling. Bake 10 minutes. Reduce oven temperature to 300 degree F. Bake 25 minutes. Cover edge loosely with foil. Bake 25 minutes more or until a knife inserted in center of filling comes out clean. Cool completely on wire rack. Serve with whipped cream, if desired. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)485,
  • Fat, total(g)25,
  • chol.(mg)65,
  • sat. fat(g)8,
  • carb.(g)59,
  • fiber(g)3,
  • pro.(g)7,
  • sodium(mg)158,
  • Percent Daily Values are based on a 2,000 calorie diet