Creamy Sweet Potato Soup

Serves: 2

Fredy Murphy

1 January 1970

Based on User reviews:

40

Spice

51

Sweetness

41

Sourness

44

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

4 large

Sweet Potatoes

1 cup

Butter

8 cups

Water

1 cup

Tomato Sauce

2 tbsps

Half-And-Half

2 tsps

Salt

1 tsp

Ground Black Pepper (freshly)

1 pinch

Dried Thyme

1 cup

Cashew Halves

Directions:

1

Preheat oven to 375 degrees F (190 degrees C)

2

Bake sweet potatoes until soft, about 45 minutes

3

Remove potatoes, and set aside until cool enough to handle

4

Then peel, and place in a large bowl

5

With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth)

6

Spoon the potatoes into a large saucepan over medium-high heat

7

Stir in butter, water, tomato sauce, and half-and-half

8

Season with salt, pepper, and thyme

9

Stir in cashews, and mix well

10

Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes