Place sweet potatoes into a large soup pot, and cover with water, by a few inches. Boil, until tender - about 20 - 25 min. Drain.
While potatoes are boiling, heat cannabutter, in a medium sauce pan. Add scallions, and cook for 3 - 4 min, stirring occasionally.
If adding fried parsley, heat some canola oil in a sauce pot. When hot, add dry parsley leaves, and fry for a few seconds, until parsley leaves crisp. Drain on a clean, dry paper towel.
Add cooked sweet potatoes into food processor & purée. Add remaining ingredients gradually, ending with stock, and process, until completely smooth.
Heat soup again, before serving. Pour into serving bowls. Garnish with fresh parsley. Enjoy!