Cream of sweete Potato Soup
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- 4 sweet potatoes (appx. 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)
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- Preheat oven to 375° F. Bake sweet potatoes for 45
minutes or until soft. Cool potatoes until they can be handled.
- Peel away skin, then put potatoes into a large bowl. Mash
potatoes for 15-20 seconds, but potatoes do not need to
be entirely smooth.
- Spoon mashed sweet potatoes into a large saucepan. Over
medium/high heat, add the remaining ingredients and stir
to combine.
- When soup begins to boil, reduce heat and simmer for 50-60
minutes. Cashews should be soft.
Makes 6-8 servings
Sent in by Jennifer Whipp
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