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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