Start by peeling and chopping approximately 1.8 kg of sweet potatoes into even chunks, about 1-2 inches in size.

Place the sweet potato chunks in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce to a gentle boil for about 15-20 minutes.

Once the sweet potatoes are tender, carefully drain them in a colander. Return the drained potatoes to the hot pot and let them sit for 2-3 minutes.

Using a potato ricer or hand masher, begin mashing the sweet potatoes until they reach a smooth and fluffy consistency.

Gently stir in warmed half-and-half and butter into the mashed sweet potatoes, mixing until fully combined and creamy.

Transfer the mashed sweet potatoes to a serving dish, and sprinkle a hint of cinnamon on top if desired.