Cream Of Sweet Potato

Recipe Ingredients

4		Sweet potatoes - (abt 1 lb each)
8 cups	1896ml	Water
1/3 cup	65g / 2.3oz	Butter
1/2 cup	118ml	Tomato sauce
2 tablespoons	30ml	Half-and-half
2 teaspoons	10ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1		Thyme
1 cup	237ml	Cashews - split in half

Recipe Instructions

Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.

Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15 to 20 seconds, but you don't need to mash them until they are entirely smooth.

Spoon the mashed sweet potato into a large saucepan over medium-high heat, add the remaining ingredients and stir to combine.

When the soup begins to boil, reduce the heat and simmer for 50 to 60 minutes. Cashews should be soft. Serve hot with an attitude.

This recipe yields 6 to 8 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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