Reviewed: Nov. 16, 2011

Giving this recipe 4 stars because it was good but not great. The tomato soup does give this pie a different taste, not bad, just different.

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5 users found this review helpful

Reviewer:

Dawn

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Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

Living In: Janesville, Wisconsin, USA

Reviewed: Nov. 15, 2011

Did not tell my guests what the secret ingredient was. They did not seem to enjoy it either. Not a pleasing flavor. Will return to my traditional recipe.

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5 users found this review helpful

Reviewer:

mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: Nov. 14, 2011

Sorry to say I didn't like the taste. There was a heavy aftertaste tha obscured the sweet potato flavor. Not a success

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4 users found this review helpful

Reviewer:

Breena Clarke

Home Town: Washington, D.C., USA

Reviewed: Jun. 1, 2011

Very tasty and got rave reviews from all who tried it! The previous reviewer who mentioned using 1 1/2 cups of mashed sweet potatoes was right and that was a super helpful tip! For those of you who may be lazy like me and want to use canned sweet potatoes, that's just about 1 large can (1 lb 13 oz). I decided to make mini-pies using muffin tins and I used this recipe for the filling. There's enough filling for about 18 muffin tin pies, which takes about 2 pie crusts. Cook time for the muffin tin pies was 35 minutes.

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6 users found this review helpful

Reviewer:

LauraJ

Reviewed: Dec. 26, 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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10 users found this review helpful

Reviewer:

BGail

Reviewed: Jul. 6, 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.

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21 users found this review helpful

Reviewer:

Sarah

Reviewed: Mar. 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.

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Reviewer:

Dorayne P

Reviewed: Dec. 29, 2009

When I noticed what was in this recipe, I had to try it. My family was hesitant as well, but this has been the best sweet potato pie I've had yet. Curiosity has paid off! :) enjoy

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7 users found this review helpful