Begin by peeling and chopping your sweet potatoes into evenly sized chunks, roughly 1 to 2 inches. Place them in a large pot and cover with salted water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 20 minutes, or until fork-tender, testing for doneness by piercing the thickest piece.

Once the sweet potatoes are tender, carefully drain them in a colander. Allow the potatoes to sit in the colander for a few minutes to thoroughly remove excess water.

Return the drained sweet potatoes to the pot over low heat to further evaporate any remaining moisture. Using a potato ricer or a hand masher, mash the sweet potatoes to your desired consistency.

With the sweet potatoes perfectly mashed, stir in the warm half-and-half (or milk) and the butter, allowing them to melt and blend into the mash seamlessly. Season generously with salt and freshly cracked black pepper.

Taste the creamy mixture, adjusting the seasoning as needed, adding more salt, pepper, or a sprinkle of cinnamon if desired.

Finally, transfer the velvety mashed sweet potatoes to your serving dish. Serve them warm, and garnish with a sprinkle of cinnamon if using.