4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)
Preheat oven to 375F. 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 15−20 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 50−60 minutes. Cashews
should be soft. Serve piping hot.
