Creamy Sweet Potato Soup recipe
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Ingredients
- 4 large sweet potatoes ⅓ cup butter 8 cups water ½ cup tomato sauce 2 tablespoons half-and-half 2 teaspoons salt ⅛ teaspoon freshly ground black pepper 1 pinch dried thyme 1 cup cashew halves
Nutrition Info
- 370.3 caloriescarbohydrate: 52.4 gcholesterol: 21.7 mgfat: 16.2 gfiber: 7.6 gprotein: 6.6 gsaturatedFat: 6.7 gservingSize: -sodium: 959.3 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Creamy Sweet Potato Soup
Directions
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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).
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.