Honey, let me tell you about one of my favorite recipes — Sweet Potato Soup (World Class) is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like sweet potato, water, butter, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Sweet Potato Soup (World Class)
Ingredients
- 4 pound Sweet Potato
- 8 cup Water
- 0.33333333333333 cup Butter
- 0.5 cup Tomato Sauce
- 1 tablespoon Milk
- 2 teaspoon Salt
- 0.125 teaspoon Black Pepper
- 1 dash Thyme
- 1 cup Cashew Nuts
Instructions
- Preheat oven to 375 deg F.
- Bake sweet potatoes for 45 minutes or until soft.
- Cool potatoes until they can be handled.
- Remove skin from potatoes and place potatoes in a large soup pot.
- Mash to semi-smooth.
- Add remaining ingredients to pot and stir to combine.
- Bring mixture to a boil over med/high heat, then reduce heat to a simmer.
- Simmer covered for 1 hour.
- stirring occasionally.
- Cashews should be soft.
- if not, simmer for another 15 minutes.
- Serve hot.
