Creamy Sweet Potato Soup Recipe

Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft about 45 minutes. Remove potatoes and set aside until cool enough to handle. Then peel and place in a large bowl. With a large fork or potato masher mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).

Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter water tomato sauce and half-and-half. Season with salt pepper and thyme. Stir in cashews and mix well. Bring to a boil reduce heat to medium low and simmer until cashews are soft about 50 to 60 minutes.