Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.
Lay slices of prosciutto flat on prepared sheet and bake until crisp, about 13-15 minutes. Transfer to paper towel lined plate to drain. When cool enough to handle, crumble. Set aside.
Add the cubed sweet potatoes to a large saucepan. Cover the potatoes with water and bring to a boil. Cook until fork tender, about 15 minutes. Drain and return to pan.
Add butter, heavy cream, maple syrup, salt and pepper to the warm sweet potato chunks and mash with a potato masher until you reach the desired consistency. Cook until warmed through.
Transfer the potatoes to a large serving bowl and top with the crumbled crispy prosciutto. sprinkle with finely chopped parsley, if desired.