recipe: recipe: sweet potato soup
Somebody asked that I post this. When I first made this soup, I thought it was just ok. My husband and everybody else who tried it thought it was great. Then I tried it the next day and I liked it too and I'm making it again this weekend. I guess it just needed that magic flavor gainer that some foods get overnight in the fridge ;). Easy recipe, and the cashews add something "different".
4 Sweet Potatoes
8 Cups water
1/3 Cup of butter
1/2 cup tomato sauce
2 tbs heavy cream
2 tsp salt
1/4 teaspoon pepper
1 cup cashews, split in half
1) Preheat oven to 375, bake potatoes 55 minutes. Cool, peel, & mash until almost smooth.
2) Pour into large saucepan, add remaining ingredients, stir.
3) Bring to boil, reduce heat, simmer 50-60 minutes. Cashews should be soft.