Peel and chop 2 large sweet potatoes into even 1-inch chunks.

Place the chopped sweet potatoes into a large pot, cover with cold water, and bring to a boil over medium-high heat.

Cook the sweet potatoes for 15-20 minutes, or until fork-tender.

Carefully drain the sweet potatoes and return them to the pot over low heat to evaporate excess moisture.

Add 4 tablespoons of unsalted butter, ½ cup of heavy cream, and 2 tablespoons of brown sugar. Mash until smooth.

Taste and adjust seasoning with more cream or brown sugar if needed.