Peel and chop sweet potatoes into uniform pieces, about 1-2 inches in size.

Place the chopped sweet potatoes into a large pot and cover with cold, salted water. Bring to a rolling boil and cook for 20-25 minutes until fork-tender.

Drain the sweet potatoes in a colander, then return to the pot and let them steam for 5 minutes.

Mash the sweet potatoes using a potato ricer or traditional masher until smooth and creamy. Gradually incorporate the warmed half-and-half or milk and butter.

Add salt and black pepper to taste, and optionally a pinch of cinnamon; stir until evenly distributed.

Serve warm in a dish, optionally decorate with a pat of butter or fresh herbs.