Cream of Sweet Potato Soup

Instructions

1. 1

   Preheat oven to 375 degrees F. Bake the sweet potatoes for 45 minutes until soft. Cool until handleable.

2. 2

   Peel the sweet potatoes and place the flesh in a large bowl. Mash for 15 to 20 seconds (they don't need to be perfectly smooth).

3. 3

   Transfer mashed sweet potato to a large saucepan over medium-high heat.

4. 4

   Add water, butter, tomato sauce, half-and-half, salt, pepper, thyme, and cashews. Stir to combine.

5. 5

   When the soup begins to boil, reduce heat and simmer for 50 to 60 minutes, until cashews are soft.

6. 6

   Serve piping hot.