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Peel sweet potatoes and cut them into 1-inch cubes.
Place cubes in a large pot. Cover with water (about 1 inch above the sweet potatoes). Add salt and bay leaf. Bring to a boil, reduce heat, and simmer until tender and easily pierced with a fork, 10 to 12 minutes. Drain.
Return the sweet potatoes to the pot and mash with a potato masher to your desired texture. Or, add them to a food processor bowl and pulse to the desired texture.
Add butter, cinnamon, black pepper, and a pinch of salt. For extra creamy sweet potatoes, stir in sour cream or heavy cream.
Top with extra butter and chopped fresh herbs (optional).