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)

Bake the sweet potatoes until
soft. Peel the skin, mash the potatoes but not smooth. In a saucepan add the remaining ingredients and stir to combine. When the soup
begins to boil, reduce the heat and simmer for 30 minutes or until cashew are soft .


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