Preheat your oven to 350°.

Rinse the potatoes. Poke several holes in each with a fork. Keeping the peel on, rub each down with salt then individually wrap in aluminum foil.

Once your oven is preheated, place potatoes on the bottom rack and cook until very tender (about 60-90 minutes). When potatoes are so tender that a paring knife immediately slices through them, take them out of the oven. Set aside.

Place about a 1/2" slit in your banana's peel. Place on the bottom rack of the oven and bake until the peel is black, about 15 minutes. Remove from oven and scoop fresh into a small bowl.

Increase oven temperature to 500°. Take a 9x9 or 13x9 baking dish. Place inside the oven and allow to heat up for 5-10 minutes.

Now unwrap your sweet potatoes and slice them in half. Scoop the flesh out into a bowl.

Remove baking dish from oven. Add butter and let melt. Then add the cream, cinnamon stick, brown sugar, banana, and sweet potatoes. Use a potato masher, then stir to combine.

Place in oven and bake 5-10 minutes until desired temperature is reached. Season to taste with salt & pepper.

Serve immediately.