Cream of Sweet Potato Soup

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Cream of Sweet Potato Soup

 

4 sweet potatoes (about 1 pound each)

8 cups water

1/3 cup butter

1/2 cup tomato sauce

2 tablespoons half and half

2 teaspoons salt

1/8 teaspoon pepper

dash thyme

1 cup cashews (split in half)

 

1. Preheat oven to 375 degrees. Bake the sweet

potatoes for 45 minutes or until they are soft. Cool

the potatoes until they can be handled.

 

2. Peel away the skin, and then put the potatoes into

a large bowl. Mash the potatoes for 15-20 seconds, but

you don't need to mash them until they are entirely

smooth.

 

3. Spoon the mashed sweet potato into a large saucepan

over medium/high heat, add the remaining ingredients

and stir to combine.

 

4. When the soup begins to boil, reduce the heat and

simmer for 50-60 minutes. Cashews should be soft.

Serve hot with an attitude. Makes 6-8 servings.

 

 

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