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Mashed Sweet Potatoes with Herb Garlic Butter

March 2, 2012 (Updated: August 4, 2021)
Lily Moran

Sweet potatoes are not only delicious, they’re also filled with cold-fighting vitamins A and C. I recommend organic produce whenever possible.

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Serves 6 to 8


  • 4 – 5 large sweet potatoes, scrubbed
  • 4 Tablespoons organic butter
  • 3 cloves garlic, minced finely
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh sage
  • 3 Tablespoons low-fat milk
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees. Using a fork, pierce sweet potatoes on all sides and place onto a cookie sheet. Roast about 45 to 50 minutes, until completely soft.
  2. Set the potatoes aside and allow to cool for 15 to 20 minutes.
  3. Combine butter with garlic and herbs in a saucepan. Using medium heat, cook until the garlic is tender. Mix in milk, stir, and remove from heat.
  4. When potatoes have cooled slightly, remove skins. Place potatoes in a large mixing bowl. Combine with herb butter and milk mixture. Using a hand mixer, mix on high speed until potatoes are fluffy. Season with salt and pepper to taste.

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