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Start by boiling the sweet potato whole, with the skin on, for 40 to 50 minutes, or until it’s fully cooked and tender.
Once done, drain the water, run the sweet potato under cold water, and peel off the skin.
Break the peeled sweet potato into chunks and place them in a large mixing bowl.
Add the softened butter and blend with a mixer until smooth and creamy.
Next, stir in the sugar, milk, and eggs.
Add the ground nutmeg, cinnamon, and vanilla extract.
Continue to beat the mixture on medium speed until even.