• 1.5 - 2 lbs Sweet Potatoes, scrubbed clean
• 2 Rosemary Sprigs, stems removed, finely chopped
• 1 Tbsp Olive Oil
• 3 Tbsp Butter
• 2 Garlic Cloves, finely minced
• ¼ cup Parmesan cheese, finely grated (optional)
• Sea Salt and Black Pepper

Preheat oven to 400 degrees.

Cut sweet potato into 1-inch thick rounds. Toss with 1 tablespoon olive oil and space on baking sheet. Sprinkle with sea salt and pepper. Roast 20-25 minutes or until fork tender.

Meanwhile, in small saucepan, heat 3 tablespoons butter with minced garlic and chopped rosemary over medium heat until garlic is tender and rosemary is fragrant.

Remove sweet potatoes from oven. Smash each sweet potato round to ¾-inch thickness by pressing with the base of a drinking glass. Drizzle with a teaspoon garlic rosemary butter. Sprinkle with parmesan, if desired. Return to oven and bake 10 minutes until edges are crispy. Serve immediately.