Preheat your oven to 375 degrees F. Thoroughly wash the sweet potatoes and lay them out on a sheet pan. Bake for 45-60 minutes until sweet potatoes just begin to soften. You still want the sweet potatoes to be firm in the middle. This will ensure you have a straight cut for slicing and they will not collapse on you.
While the sweet potatoes are baking, combine the next 4 ingredients in a sauce pan and cook until the butter is melted, the sugar is incorporated and the mixture just begins to bubble. Remove from heat.
Test the doneness of your potatoes by inserting a knife in the center of potato. If there is some resistance, then your potato is perfect! Allow to cool for 10-15 minutes.
Cut off the ends of your sweet potatoes. Gently peel away the outer skin. Once the potatoes are peeled, begin cutting them into 1/4" slices. Shingle them in a baking dish or in a pie dish.
Generously season the potatoes with salt and white pepper. Pour the warm heavy cream mixture over the shingled sweet potatoes.
Cover with plastic film and then aluminum foil. Bake for an additional 20-30 minutes. Remove from oven and allow to cool slightly before plating.
Serve with roasted root vegetables and your favorite protein. Garnish with thinly sliced green onions or finely minced cilantro.
