How to Make It

1. Wash and peel the sweet potatoes, then cut into evenly sized chunks.
2. Place in a pot and add enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with a fork.
3. Drain thoroughly, then mash while still warm until mostly smooth.
4. In a wide pan over low to medium-low heat, melt the butter or margarine. Add the condensed milk and all-purpose cream.
5. Cook gently, stirring frequently, until the mixture thickens slightly. Stir in the vanilla extract and a pinch of salt.
6. Reserve about 120 ml (½ cup) of the cream mixture for the topping.
7. Add the mashed sweet potatoes to the remaining mixture in the pan. Stir and fold continuously until thick, well combined, and able to hold its shape when spread.
8. Lightly grease a shallow serving dish with butter or margarine. Transfer the mixture and smooth the surface.
9. Let the mixture and reserved topping cool briefly, then spread the topping over the sweet potatoes and sprinkle with grated cheese.
10. Cover and refrigerate for about 2 hours, or until chilled and firm enough to slice. Serve cold.