Begin by placing the sweet potatoes in a large pot, ensuring they are covered with water. Bring the water to a boil over high heat and let the potatoes simmer for 15-20 minutes, or until they are tender when pierced with a fork. Once cooked, drain the potatoes and allow them to cool slightly before handling.

While the sweet potatoes are cooling, heat a large skillet over medium heat. Add the unsalted butter and olive oil, stirring until the butter has completely melted and begins to bubble. After that, add the minced garlic and sauté it for about 1-2 minutes until fragrant, being careful not to burn it.

Once the sweet potatoes are cool enough to handle, use a glass or potato masher to gently smash each potato directly in the skillet. Flatten them to about half an inch thick, ensuring they are spaced apart. Sprinkle the smashed potatoes with fine sea salt, freshly ground black pepper, smoked paprika, and dried thyme for a flavor boost.

Allow the smashed sweet potatoes to cook undisturbed in the skillet for about 5-7 minutes, or until the bottoms are deep golden brown and crispy. Carefully flip them over using a spatula and cook for an additional 5 minutes on the other side until they’re perfectly crisp and heated through.

Sprinkle a generous layer of grated parmesan cheese over the tops of the hot, crispy smashed potatoes. Preheat your oven to 425°F (220°C), then gently transfer the skillet to the oven, allowing the cheese to melt for about 3-5 minutes. Watch closely until the cheese is bubbly and golden.

Once well-melted, remove the skillet from the oven and garnish the Garlic Butter Smashed Sweet Potatoes with freshly chopped parsley or chives. Take a moment to taste and adjust the seasoning if necessary, then serve them hot as a delightful and comforting side dish that will impress everyone at your table!