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Prep Time: 30 Minutes Cook Time: 105 Minutes |
Ready In: 135 Minutes Servings: 8 |
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In this sensational soup, sweet potatoes simmer with tomato sauce, half-and-half, thyme, and cashews. Ingredients:
4 large sweet potatoes |
1/3 cup butter |
8 cups water |
1/2 cup tomato sauce |
2 tablespoons half-and-half |
2 teaspoons salt |
1/8 teaspoon freshly ground black pepper |
1 pinch dried thyme |
1 cup cashew halves |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).
2. Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.
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