Scrub sweet potatoes thoroughly; bake at 400° for 1 hour until potatoes yield slightly to pressure. Let cool to touch; peel and mash. Add whipping cream, 1/2 teaspoon salt, and dash of pepper; mix well, and set aside.
Break tips from green beans; remove strings. Wash in cold water and drain. Cut in 3 1/2-inch lengths; set aside. Cut remaining pieces of beans into 1/4-inch lengths. Set aside.
Cut carrots into 3 1/2-inch lengths; slice into 1/4-inch-thick strips. Set aside. Cut remaining pieces of carrots into 1/4-inchthick slices.
Place green beans in a steaming rack; steam over boiling water until crisp-tender. Immediately immerse in ice water to stop cooking. Drain well. Season with salt and pepper to taste; set aside. Repeat procedure with carrots, zucchini, and potatoes or turnips.
Combine butter and garlic; set aside.
Grease a 2-quart charlotte mold, and line bottom with waxed paper.
Arrange a layer of steamed vegetables and peas in an attractive pattern in bottom of charlotte mold. Spread one-fourth sweet potato mixture over vegetables. Place green beans and carrot sticks upright around side of mold, alternating beans and carrot sticks. Spoon one-fourth garlic butter over sweet potato mixture. Sprinkle with one-fourth Swiss cheese. Repeat layers three times.
Bake, uncovered, at 350° for 40 to 45 minutes. Cool in pan 10 minutes; invert onto serving platter. Serve warm.