Scrub potatoes to get rid of any dirt.
Cut into 1 inch thick rounds. No need to peel the skin off.
Boil water in a big pot. Either place the rounds inside water to boil or steam it. To steam place a steamer basket on top of boiling water with rim of the basket barely touching the boiling water.
Cover and boil for 20 to 30 minutes or until just fork tender. Do boil them until it has become very tender.
Wait for few minutes so sweet potatoes cool down a bit and it’s safe to handle them without burning your fingers.
Arrange boiled sweet potatoes on well greased baking tray with 2 inch gap between each other.
Gently smash potatoes using back of the fork or spatula. You can use flat bottom on any bottle or jar to smash as well.
Pro Tip – don’t use potato smasher to smash sweet potatoes. It will destroy the shape completely. Using the back of the fork to gently smash the potatoes will keep it together. Don’t worry if the skin splits, try to be gentle while mashing and push back together into rounds even if it splits.
To melted butter add fresh minced garlic, fresh chopped parsley, dried (or fresh) rosemary chopped fine (optional) ,dried (or fresh) thyme (optional). Whisk it all together.
Generously spread it over each smashed potatoes. Sprinkle salt and ground pepper to taste. Spray little olive oil on top.
Broil or grill in pre heated oven for about 15 to 25 minutes or until they are golden and crispy.
Remove from oven. Sprinkle fresh grated Parmesan cheese on top.
Place it back into the oven until cheese melts.
Remove oven from tray. Season with little more salt and pepper (if needed). Garnish with fresh chopped parsley.