Place the cubed sweet potatoes in a large pot and cover with water. Add a pinch of salt and bring to a rolling boil over high heat.
Reduce heat to medium and simmer for 20–25 minutes, or until the potatoes are fork-tender.
Drain the potatoes thoroughly, then return them to the hot pot. Let them steam for 1–2 minutes to remove excess moisture.
Add the butter and warm milk. Using a potato masher or electric mixer, mash until you reach a smooth, creamy consistency.
Stir in the maple syrup and season with salt and pepper. Adjust sweetness or seasoning as desired.
Transfer to a serving bowl, garnish with a pat of butter or a sprinkle of chopped parsley, and serve hot.