Recipe:

8

Method:

Preheat oven to 185°C. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled. 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. 

Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine. When the soup begins to boil, reduce the heat and simmer for 50−60 minutes. Cashews should be soft. Serve piping hot.