Cream of Sweet Potato Soup

Homemade soups are the best, and sweet potatoes are nice change to regular old potato soup.

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 4 (1 lb)  sweet potatoes
• 8  cups water
• 1⁄3 cup butter
• 1⁄2 cup tomato sauce
• 2  tablespoons half-and-half
• 2  teaspoons salt
• 1⁄8 teaspoon pepper
• 1  dash thyme
• 1  cup cashews, split in half

Directions

1. Preheat oven to 375°F.
2. Bake the sweet potatoes for 45 minutes or until they are soft Cool the potatoes until they can be handled.
3. Peel away the skin, then put the potatoes into a large bowl.
4. Mash the potatoes for 15 to 20 seconds, but you do not need to mash them until they are entirely smooth.
5. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.
6. When the soup begins to boil, reduce the heat and simmer for 50 to 60 minutes.
7. Cashews should be soft.
8. Serve piping hot.