Preheat Wolf oven in ROAST at 400° F (204°C). Prick each sweet potato at least 5 times with a fork. Place them in center of oven and roast about 1 hour or until very soft. Remove from oven and allow to cool slightly before peeling. Place peeled potatoes and butter in 14-cup food processor and puree until smooth. Add cream and 1 teaspoon salt; process another 10 seconds. Adjust seasoning. Spread potatoes in 1 1/2-quart baking dish or 8-inch square dish. Roast, uncovered, for 30 minutes or until slightly brown around the edges.
To Make the Maple Butter:
While the potatoes are in the oven, in a small bowl, whisk together butter and maple syrup. Set aside.
Remove from oven and top with maple butter just before serving.
To Make Ahead:
Follow the above directions until after the potatoes are spread into dish. Cover tightly and refrigerate overnight. 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. Serve with maple butter as above.