Sweet Potato Soup
Source of Recipe
Jo Gainey
List of Ingredients
3 sweet potatoes (about 1 pound each)
4 cups water
1/3 cup butter
1 can (5 oz) tomato paste
2 packets Splenda
4 tablespoons half and half
1 teaspoon salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (chopped)
Recipe
1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or
until they are soft. Cool the potatoes until they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl. Mash the
potatoes for 15-20 seconds, but you don't need to mash them until they are
entirely smooth.
3. Spoon the mashed sweet potato into a large saucepan over medium/high
heat, add the remaining ingredients and stir to combine.
4. When the soup begins to boil, reduce the heat and simmer stirring often
for 50-60 minutes. Cashews should be almost soft. Serve hot. Serves 6
(This can be heated in a crock pot after ingredients are combined and makes
a great buffet dish served straight from the crock pot. After combining,
allow about 3-4 hours for potatoes to heat and cashews to soften.
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