Rating: 3 stars 2.8
8 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

In this sensational soup, sweet potatoes simmer with tomato sauce, half-and-half, thyme, and cashews.

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Recipe Summary

prep:
30 mins
cook:
1 hr 45 mins
total:
2 hrs 15 mins
Servings:
8
Yield:
8 Servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

370 calories; protein 6.6g; carbohydrates 52.4g; fat 16.2g; cholesterol 21.7mg; sodium 959.3mg. Full Nutrition
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