Begin by peeling the sweet potatoes, ensuring all skins are removed for a smooth texture. Cut them into uniform chunks, about 1 to 2 inches.

Place the sweet potato chunks into a large pot and cover them with cold, salted water. Bring to a rapid boil, then reduce to a simmer for 15-20 minutes until fork-tender.

Carefully drain the sweet potatoes in a colander and return to the pot. Let sit for 3-5 minutes to eliminate excess moisture.

Use a potato ricer or traditional masher to mash the sweet potatoes until smooth. Warm the half-and-half and butter together, then mix into the mash.

Sprinkle in salt, black pepper, and cinnamon, stirring well and adjusting seasoning to taste.

Transfer the mashed sweet potatoes to a serving dish and consider dusting a bit of cinnamon on top before serving.