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Add a photoServings: 6
Ingredients
- 4 x sweet potatoes - (abt 1 lb ea)
- 8 c. water
- 1/3 c. butter
- 1/2 c. tomato sauce
- 2 Tbsp. half-and-half
- 2 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1 dsh thyme
- 1 c. cashews split in half
Directions
- Preheat oven to 375 degrees. Bake the sweet potatoes for 45 min or possibly till they are soft. Cold the potatoes till they can be handled.
- Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15 to 20 seconds, but you do not need to mash them till they are entirely smooth.
- Spoon the mashed sweet potato into a large saucepan over medium-high heat, add in the remaining ingredients and stir to combine. When the soup begins to boil, reduce the heat and simmer for 50 to 60 min. Cashews should be soft. Serve warm with an attitude.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 6 servings | |
| Calories 156 | |
| Calories from Fat 96 | 62% |
| Total Fat 10.88g | 14% |
| Saturated Fat 6.86g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 1004mg | 42% |
| Potassium 288mg | 8% |
| Total Carbs 13.9g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.49g | 2% |
| Protein 1.51g | 2% |
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