To readily obtain a red sweet potato butter as a food having a red sweet potato flavor and a purplish red color, which has solved such a problem that since red sweet potato has an extremely low oil and fat content, the red sweet potato butter is not readily produced without impairing the flavor of red sweet potato by a conventional production of animal/vegetable butter.

Steamed (or boiled) red sweet potato is strained, kneaded, formulated with sugar and inverted sugar, processed by a stirrer into a paste state, formulated with edible oils and fats (animal/vegetable oils and fats) and cream at about 30°C into a mixed emulsion and formed to give a product.