1. Preheat Wolf oven in ROAST at 400° F (204°C).
2. Prick each sweet potato at least 5 times with a fork.
3. Place them in center of oven and roast about 1 hour or until very soft.
4. Remove from oven and allow to cool slightly before peeling.
5. Place peeled potatoes and butter in 14-cup food processor and puree until smooth.
6. Add cream and 1 teaspoon salt; process another 10 seconds.
7. Adjust seasoning.
8. Spread potatoes in 1 1/2-quart baking dish or 8-inch square dish.
9. Roast, uncovered, for 30 minutes or until slightly brown around the edges.

To make the maple butter:

1. While the potatoes are in the oven, in a small bowl, whisk together butter and maple syrup.
2. Set aside.
3. Remove from oven and top with maple butter just before serving.

To make ahead:

1. Follow the above directions until after the potatoes are spread into dish.
2. Cover tightly and refrigerate overnight.
3. When ready to serve, preheat Wolf oven in ROAST at 400°F (204°C) and roast for 40 to 45 minutes, or until slightly brown around the edges.
4. Serve with maple butter as above.