Mashed Japanese Sweet Potatoes


  • 2 Japanese Sweet Potatoes
  • 3 tablespoons butter -softened
  • ¼ cup milk – add more until creamy
  • Salt and pepper to taste


  • Rinse and peel the skins from the sweet potatoes and cut into cubes
    Place the cubes in a large pot and cover in water so that the water comes just to the top of the cubes. Add a pinch of sea salt to the water.
  • Bring to boil and let the cubes cook in the boiling water for about 15 minutes. The cubes are ready when they are easily able to pierce.
  • Drain the water and place the cubes in a bowl. Using a mixer, whip the sweet potatoes for 1-2 minutes.
    Add the butter and let melt for a few minutes then add milk and whip up until fluffy.
    Add salt and pepper to taste.

Source: Tested by Cindy Bevans

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