Smashed Sweet Potatoes with Parmesan

10 Preheat the oven to 425°F.
Peel and Chop Potatoes
0 Peel the potatoes then cut them into evenly sized pieces. You can cut them into 1-inch disk-like shapes but I prefer to cut them into smaller chunks to ensure that they are finger-food size.
Boil the Sweet Potatoes
3 Place the sweet potato pieces in a large pot and cover them with water. Add 1 teaspoon of salt to the water. Bring the water to a boil for about 15 minutes until the sweet potatoes are knife tender (not fork tender). Make sure to not cook them too soft or that will affect the structure.
4 Once the sweet potatoes are tender, drain them in a colander and let them sit for a minute to allow any excess moisture to evaporate.
Smash the Sweet Potatoes
6 Line a baking sheet with parchment paper (do not skip this), then place the cooked sweet potato chunks on the baking sheet. Space them out enough as they will spread after mashing. It's essential that the potatoes are not touching for optimal crispiness.
7 Use the bottom of a glass or bowl lined with parchment paper to gently smash each sweet potato piece. You want to flatten them to about 1/2  inch thick. Make sure to not over smash.
Season the Sweet Potatoes
9 Melt the butter in a microwave safe bowl. Once the butter is melted, add the minced garlic, thyme, paprika, salt and pepper. Mix it well until combined. Brush the butter mixture evenly over the smashed sweet potatoes then generously sprinkle each piece with parmesan cheese.
Roast in the Oven
12 Roast the sweet potatoes for about 20-25 minutes or until the edges are crispy and golden. Keep an eye on them to avoid burning.
13 Remove the smashed potatoes from the oven, and garnish with fresh parsley. Serve with my homemade honey mustard sauce.
Honey Mustard Sauce 
15 In a small bowl, combine the regular mustard, dijon mustard, honey, mayonnaise, apple cider vinegar, salt and pepper. Whisk the mixture together until it's smooth and well combined. Taste the sauce and adjust the seasonings if needed. Add more honey or mustard to reach desired balance of sweet and tangy.
16 If you have time, refrigerate the sauce for 30 minutes to allow the flavors to meld. This step is optional but can enhance the sauce's overall taste.