Bake the sweet potatoes at 375 degrees, until tender (or microwave); set aside.
While the potatoes are cooking, wash and cut the cauliflower into florets. Press the two cloves of garlic. Add the florets and garlic to a pot (small amount of water) and steam until the florets are tender.
Peel the sweet potatoes and add to a food processor or blender. (Or for a chunkier texture, use a hand mixer.)
Once the cauliflower is tender, add it to the food processor.
Add the butter to the veggies in the food processor. Process until everything is blended and begins to come together.
Slowly add the cream or stock a little at a time, until the mixture takes on a mashed potato consistency. If you want it smoother, add more liquid.
Season with salt and pepper to taste. Reheat if necessary. Serve!