Cut the ends and peel the sweet potatoes. Chop into large chunks. Set aside.

Bring a large pot of salted water to a boil. Add sweet potatoes and rosemary. Make sure the water level sits 1-inch above the sweet potatoes. Cook for about 15-20 minutes or until
tender but firm. Drain. (Alternatively, you can steam or bake the sweet potatoes)

Transfer cooked sweet potatoes to a large bowl. Using a fork or potato masher, roughly mash the potatoes.

Add butter, cream, milk, ground black pepper, ground
cinnamon and grated nutmeg. Mash again until all the ingredients are well combined and the sweet potatoes are soft and mushy.

Check the seasoning and add more salt if needed.

Garnish with rosemary sprigs, a little ground black pepper and a few small pieces of butter if you like