Wash and peel the sweet potatoes and cut into 2-3" cubes.
Add sweet potatoes and chopped garlic cloves to a pot of salted water (use ⅛ cup of salt) and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until potatoes can be easily pierced with a fork.
Drain the potatoes thoroughly, ensuring any excess water is drained off. Combine the cream, butter, salt and brown sugar in a bowl and add the sweet potatoes.
Using a potato masher, mash all the ingredients together until fully combined. Serve topped with fresh sage and butter.
Drain the sweet potatoes thoroughly otherwise they will be watery. You can throw them in the microwave for a few minutes to cook off any excess water;
Use a potato masher to mash the potatoes. I find they get a little gluey when using a food processor;
If the mashed potatoes are watery, place them in a pot on the stove and cook until the excess liquid has evaporated;
If the potatoes are too dry, add additional cream or whole milk until the desired consistency is reached.