Bring a large pot of salted water to a boil. Add the cubed sweet potatoes and cook until tender, about 15 minutes. Drain well.

In a bowl, mash the sweet potatoes with heavy cream, butter, salt, pepper, and cinnamon (if using) until smooth and creamy. Set aside.

Preheat your oven to 425°F (220°C).

On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder. Arrange them in a single layer.

Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown, stirring halfway through.

In a skillet over medium heat, melt the butter. Continue to cook the butter until it turns golden brown and has a nutty aroma, about 5-7 minutes.

Add the orange zest, orange juice, and honey to the browned butter. Stir to combine and cook for an additional 1-2 minutes.

Season the salmon fillets with salt and pepper, then place them in the skillet. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Brush the brown butter glaze over the salmon while cooking.

Plate the creamy sweet potato mash, add the crispy roasted Brussels sprouts, and top with the glazed salmon. Drizzle any remaining glaze over the salmon for extra flavor.