- 4 large sweet potatoes
- 1/3 cup butter
- 8 cups water
- 1/2 cup tomato sauce
- 2 tablespoons half-and-half
- 2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
- 1 pinch dried thyme
- 1 cup cashew halves
- Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).
- Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.
04/15/2018
recipepes.com
Creamy Sweet Potato Soup, recipe
PT15M
PT1H
5
455 calories
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