Creamy Sweet Potato Soup

• 4 large sweet potatoes
• 1/3 cup butter
• 8 cups water
• 1/2 cup tomato sauce
• 2 tablespoons half-and-half
• 2 teaspoons salt
• 1/8 teaspoon freshly ground black pepper
• 1 pinch dried thyme
• 1 cup cashew halves

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bake sweet potatoes until soft, about 45 minutes.
3. Remove potatoes, and set aside until cool enough to handle.
4. Then peel, and place in a large bowl.
5. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).
6. Spoon the potatoes into a large saucepan over medium-high heat.
7. Stir in butter, water, tomato sauce, and half-and-half.
8. Season with salt, pepper, and thyme.
9. Stir in cashews, and mix well.
10. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.

sweet potatoes, butter, water, tomato sauce, salt, freshly ground black pepper, thyme, cashew halves

Taken from allrecipes.com/recipe/creamy-sweet-potato-soup/ (may not work)