Cut up peeled sweet potatoes into thin slices and place in a baking dish. Pour the cream mixture over the potatoes and cover with foil. Bake in the oven until soft. You can add grated cheese (or cinnamon) and bake uncovered for another 5 minutes.
Add diced and peeled sweet potatoes, carrots cut into wheels, ginger slices and broth. Cook until soft. Using a submersible mixer, mix the soup until smooth. Soften the soup with heavy cream or (half and falf) and you can add honey if you like.