Peel and cut the sweet potatoes into small, even pieces, about 1-inch cubes and rinse under cold water.

In a large saucepan, combine the diced sweet potatoes, butter, heavy cream, sugar, and salt, ensuring even spread.

Cover the saucepan and cook over low heat for 30 to 45 minutes, stirring occasionally until tender.

Remove from heat and mash the sweet potatoes until smooth and creamy.

Adjust seasoning with additional salt and black pepper to taste, then serve hot with a pat of butter.