Peel and cut the sweet potatoes into evenly sized chunks, about 1 to 2 inches thick.

Place the sweet potato chunks into a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce heat and cook for 15–20 minutes until tender.

Drain the sweet potatoes and return them to the pot off heat, covering to steam for about 3–4 minutes.

Mash the sweet potatoes with a potato ricer or masher, mixing in warmed half-and-half and butter.

Season with salt, black pepper, and optional cinnamon to taste.

Transfer to a warm serving dish, garnish as desired, and serve.