Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1 inch.

Add salt and heat the mixture until it simmers over medium-high heat. Then, reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 10 ? 15 minutes.

Drain all the water, leaving only the potatoes in the pot over medium-low heat. Mash the sweet potatoes to your desired consistency using a potato masher or fork.

Add melted butter, cream, maple syrup, cinnamon, and nutmeg. Stir to combine. Add Greek yogurt and stir to combine. If needed, add more cream.

Use a hand mixer to whisk the potatoes for about 1 minute to make them fluffier.

Serve, topped with cubed butter and parsley.