Cream of Sweet Potato Soup

4 large sweet potatoes
8 c. water
1/3 c. butter
1/2 c. tomato sauce
2 T. half and half
2 t. salt
1/8 t. pepper
1/8 t. thyme
1 c. cashews, split half-wise

Preheat oven to 375 degrees. Bake the sweet potatoes for 1 hour. Let cool for about 10 minutes, then peel off skin and put potatoes in a large stock pot. Mash them with a potato masher–may leave a few lumps. Add water, butter, tomato sauce, cashews half and half, salt, pepper and thyme. Cook on medium high heat until it begins to simmer. Then reduce heat to medium low and cook for 50 minutes.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages ( and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook:

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