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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I tried this just because of the tomato soup. It turned out well, with that darker "crust" or...