Secret Ingredient Sweet Potato Pie
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 one ingredient makes. Try a slice of this Secret Ingredient Sweet Potato Pie from Campbell's Kitchen and you'll be hooked. This is one of the best easy pie recipes for Thanksgiving, so try it out this holiday season. After everyone's had a piece, be sure to ask them to guess what the secret ingredient is!
Time-Saving Tip: Substitute 1 3/4 cups drained and mashed canned sweet potatoes for the fresh mashed sweet potatoes.
For more great dessert ideas, visit our Campbell's Kitchen recipe collection page.
Plus find more delicious fall pies in our Thanksgiving desserts recipe collection:
Preparation Time15 min
Chilling Time3 hr
Cooking Time1 hr
- 3 large sweet potatoes, peeled and cut into cubes (about 3 cups)
- 1/4 cup heavy cream
- 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
- 1 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (9-inch) frozen pie crust
Preheat the oven to 350 degrees F.
Place the 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.
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.
Bake for 1 hour or until set. Let the pie cool in the pan on a wire rack for 3 hours.
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