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Preheat the oven to 400°F (205°C). Place the sweet potato chunks in a large saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until completely tender when pierced with a fork, about 15–18 minutes. Drain well.
Return the drained sweet potatoes to the saucepan. Add the butter, milk, and ½ tsp salt. Mash with a potato masher until smooth and creamy with no large lumps remaining. Set aside.
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