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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 bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are fork tender, about 10 to 15 minutes.
Drain well 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.