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Sweet Potato Pie

Sweet Potato Pie

  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
Campbell's Kitchen

Campbell's Kitchen

Sweet potatoes, brown sugar, and spices are combined with an unexpected ingredient -- Campbell's® Condensed Tomato Soup -- to make a delicious fall favorite with a twist.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 78.3g
  • 25%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F.
  2. Place potatoes in medium saucepan. Cover with water. Heat to a boil. Cover and cook 10 minutes over medium heat or until potatoes are tender. Drain. Place in mixer bowl. Add cream. Beat until potatoes are fluffy and almost smooth, using mixer at medium speed.
  3. Beat soup, brown sugar, eggs, vanilla, cinnamon and nutmeg. Stir into potato mixture. Spoon potato mixture into prepared crust and place on baking sheet.
  4. Bake for 1 hour or until center is almost set. Cool on wire rack to room temperature.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah
24

Sarah

7/7/2010

Excellent recipe! Like others, I of course had to try the tomato soup. I was a little iffy when I started mixing the soup and egg mixture together, but do not fear! It turns out great. I added 1/4 cup of butter in with my mashed potatoes and used a graham cracker crust instead of a traditional pie crust, as I prefer graham cracker. Great for a non-crust lover. For those of you wondering how much mashed sweet potato you need, it's 1 1/2 cups per pie. 3 large potatoes is very vague and I ended up having to double my recipe and make three pies out of it. 1 hour is a perfect cook time for my oven. 5 stars! Will definitely be trying this again.

Dorayne P
13

Dorayne P

3/18/2010

I tried this just because of the tomato soup. It turned out well, with that darker "crust" or film on top and the custard ligher on the inside just like my grandma's pies at Thanksgiving. I've never been able to get any sweet potato or pumpkin pie to do that before. Like most custard pies of this type, it takes about 1/2 hour longer to cook than what the recipe states, but I expected that. The tomato soup slightly tempers the sweetness of this pie (though don't get me wrong, it's still very sweet!) and nobody would ever guess that tomato soup is the secret ingredient. This is my second favorite sweet potato pie recipe. It has good flavor and the texture is perfect.

BGail
12

BGail

12/27/2010

This sweet potato pie is absolutely delicious. Curiosity made me try it because I would never have imagined baking a sweet potato pie with tomato soup in it. I plan to make it again and again. My family and invited guest loved it also. It was fun having them try to pick out the "unlikely" ingredient also. Again, this is a great sweet potato pie with wonderful texture and the right amount of sweetness that I think most people will enjoy.

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