In a large pot, mix the sweet potatoes, 1½ cups of apple cider, kosher salt, and the cinnamon stick. Pour in enough water to cover the potatoes.

Bring the water and cider blend to a boil, then reduce to a simmer for 20-30 minutes. Check for tenderness.

Once tender, carefully drain the sweet potatoes and return them to the pot. Discard the cinnamon stick.

Add the remaining ½ cup of apple cider, butter, and sour cream. Mash until smooth and creamy.

Season with freshly ground black pepper to taste.

Transfer to a serving dish. Top with crispy onion strings and parsley.