Sweet Potato Pie
Recipe from
Campbell's
What makes this sweet potato pie richer and more flavorful than the rest is a "secret" ingredient...a can of tomato soup. You won't believe the difference this one ingredients makes.
Servings:
8
Prep Time:
15 mins
Total Time:
4 hrs 15 mins
Ingredients
-
3large sweet potatoes, peeled and cut into cubes (about 3 cups)see savings
-
1/4 cupheavy creamsee savings
-
1 can(10 3/4 ounces) Campbell's® Condensed Tomato Soupsee savings
-
1 cuppacked brown sugarsee savings
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3eggssee savings
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1 tsp.vanilla extractsee savings
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1/2 tsp.ground cinnamonsee savings
-
1/2 tsp.ground nutmegsee savings
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1(9-inch) frozen pie crustsee savings
Directions
1.
Heat the oven to 350 degrees F.
2.
Place potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander.
3.
Place the potatoes and heavy cream into a large bowl. Beat with an electric mixer on medium speed until the mixture is fluffy. Beat in the soup, brown sugar, eggs, vanilla extract, cinnamon and nutmeg. Pour the potato mixture into the pie crust and place onto a baking sheet.
4.
Bake for 1 hour or until set. Let the pie cool in the pan on a wire rack for 3 hours.
Tip:
Substitute 1 3/4 cups drained and mashed canned sweet potatoes for the fresh mashed sweet potatoes.
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