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Post by §µñƒløw€®§™ on Aug 10, 2002 13:50:09 GMT -5
(Courtesy of Top Secret Recipes)
Makes 6-8 servings
4 sweet potatoes (about 1 pound each) 8 cups water 1/3 cup butter 1/2 cup tomato sauce 2 tablespoons half and half 2 teaspoons salt 1/8 teaspoon pepper dash thyme 1 cup cashews (split in half)
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 for 50-60 minutes. Cashews should be soft. Serve hot with an attitude.
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Post by §µñƒløw€®§™ on Aug 10, 2002 13:51:11 GMT -5
Improvements:
From: Janna
I wrote you earlier and ask if you ever tried chicken broth instead of the water. Well I did and it made a tremendous difference in richness not so much a flavor change, everyone at work loved it.
From: Cyndy
Marvelous. Thanks for the great recipe. It is delicious! I did add a bit more 1/2&1/2 prior to serving and simmered it about 4 hours.
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