 |
Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
|
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. Ingredients:
3 large sweet potatoes, peeled and cut into cubes |
1/4 cup heavy cream |
1 (10.75 ounce) can 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) unbaked pie crust |
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.
|
|