Preheat your oven to 375°F (190°C).
Place the sweet potato cubes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
Drain the sweet potatoes and return them to the pot. Mash until smooth.
Stir in the heavy cream, melted butter, nutmeg, salt, and pepper until well combined.
Transfer the sweet potato mixture to a greased blue ceramic baking dish, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is lightly browned.
Remove from the oven and let it cool slightly before garnishing with fresh parsley leaves.
Serve warm and enjoy the comforting flavors of this classic dish.
Variations & Tips
For a touch of sweetness, you can add a tablespoon of maple syrup or honey to the mashed sweet potatoes. If you prefer a bit of crunch, sprinkle some toasted pecans or breadcrumbs on top before baking. For a dairy-free version, substitute coconut milk for the heavy cream and use olive oil instead of butter. You can also experiment with spices by adding a pinch of cinnamon or ginger for a different flavor profile.
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