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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.