Sweet Potato Pie with Cardamom & Saffron

I have this notorious affliction to add saffron and cardamom to most desserts because I'm obsessively in love with the flavors. 

I was tired of cinnamon and nutmeg in pies, so I Indianized this version of sweet potato pie with Indian sweet potatoes, saffron, cardamom, almonds, and pistachios. Amongst Indian and non-Indian crowds, this is always a success and disappears in no time. 

Ingredients (serves 6-8):

Pie Crust (Following Ina Garten's recipe); makes enough to line the bottom

1.  1.5 cups all-purpose flour
2. 1/2 teaspoon kosher salt
3. 1/2 tablespoon sugar
4. 2.5 tablespoons very cold vegetable shortening
5. 3-4tablespoons ice water (about 1/4 cup)
6. 6 tablespoons very cold unsalted butter 

Slowly work the butter and shortening into the flour along with salt, and sugar until the butter is crumbled. Slowly add cold water and knead until the dough comes together. Wrap in plastic wrap and chill for at least half an hour.

For the Filling:

1. 2 Indian sweet potatoes (Sakkaravalli Kizhangu), medium sized, or 1 regular orange sweet potato, peeled, cooked, and mashed
2. 1 stick unsalted butter, at room temperature
3. 1 cup brown sugar
4. 1/2 cup milk, slightly warmed with a generous pinch of saffron
5. 2 eggs
6. 1 teaspoon vanilla extract
7. 1 teaspoon ground cardamom
8. 1/4 cup roughly ground almonds and pistachios

In a bowl, with a hand mixer, break down and mash the cooked sweet potatoes. Add butter, brown sugar and cream together until combined. Add eggs and mix. Then, add milk (soaked in saffron), vanilla extract, and cardamom and whip until combined. Finally stir in the nuts.

Roll out the chilled dough on a floured surface until 1/4 inch in thickness and 1 inch wider than the pie plate. Gently press the crust/dough into the bottom and sides of a 9 inch pie pan

Pour filling into the crust. Preheat oven to 350 F and bake for 55-60 minutes until a tester comes out clean.

Let cool and serve with whipped cream and fruits.