Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serving: 4

Ingredients :

2 pounds sweet potatoes cut into evenly sized pieces
5 tablespoons salted butter cut into pieces
2 teaspoons brown sugar or 1 tablespoon maple syrup
3 tablespoons cream heavy cream, single cream, or whipping cream
Salt and pepper

Instructions : 

1. Sweet potatoes should be cut into uniformly sized chunks (about 2 inches or so thick) and placed in a large stockpot filled with cold water (and 1 tablespoon salt) until the water line is about 1 inch above the potatoes.
2. Fork-tender potatoes bring water to a boil over high heat, then decrease the heat to medium-high (or as necessary to maintain a boil) and simmer for 10 to 12 minutes.
3. Ensure all the water evaporates by letting it remain in the colander for a few minutes after draining.
4. Ensure the sweet potatoes are cut into uniform-sized cubes before roasting (about 2 inches or so thick). Season the sliced potatoes with salt and pepper and coat them with 2 tablespoons of olive oil. Discharge onto a flat baking sheet. Turn potatoes over and continue roasting for another 15 to 30 minutes at 350°F or until they are soft enough to mash. Place in a bowl for serving.
5. To Combine and Mix
6. Mash the potatoes with butter and brown sugar. When the consistency is too thick, add a touch more cream.
7. If extra salt or sugar is desired, do a taste test? Food should be served hot.