Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft.
Drain off the water.
Add the butter and milk to the drained potatoes.
Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
Add the eggs and beat for an additional 1-2 minutes until the egg is completely mixed in.
Take a large disposable decorating bag and snip the tip off.
Place Wilton 1M tip inside the bag and push it into the cut off tip.
Fill the decorating bag with the sweet potato mixture.
Spray a baking sheet with coconut cooking spray.
Take the decorating bag, hold it perpendicular to the baking sheet and pipe a swirling mound of sweet potatoes. Continue until you've used all of the sweet potato mixture.
Drizzle the melted butter over the sweet potato swirls.
Bake at 425 degrees for 15 minutes.
Keep the oven rack in the same position. Turn the oven to high broil and broil for 2-3 minutes. Be sure to watch the sweet potato swirls carefully and take them out when they just barely brown on the edges.
Snip fresh parsley over the sweet potatoes if you desire. Add additional salt also if you'd like.