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Preheat the oven to 400 degrees F. Bake the sweet potatoes for 45 to 60 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 to 20 seconds, until just a few chunks remain.
Spoon the mashed sweet potatoes into a large saucepan, add the remaining ingredients, stir to combine, and set the heat to medium.
When the soup begins to boil, reduce the heat and simmer for 50 to 60 minutes. The cashews should be soft. Serve hot with an attitude.