Begin by bringing a large pot of salted water to a rolling boil over medium-high heat. Peel and chop the sweet potatoes into small cubes, about 1-inch in size. Boil for about 10 minutes.

Once the water is boiling, add the sweet potato cubes and cook for 13–16 minutes. Stir occasionally, then drain and transfer to a mixing bowl.

Add the brown sugar, salted butter, and cinnamon to the mixing bowl. Blend on medium speed for about 1 minute until the mixture starts to become creamy.

Gradually pour in the half and half while mixing, blending until the desired creamy consistency is achieved, about 2-3 minutes.

Taste and adjust seasoning if necessary; add more brown sugar or cinnamon if desired or more half and half for creaminess.

Spoon the whipped sweet potatoes into a serving dish and optionally garnish with cinnamon, maple syrup, or toasted pecans before serving.