Bring a large pot of salted water to a brisk boil.

Carefully add in your prepared sweet potato slices. Reduce the heat and and simmer on low for 5-6 minutes, or just until they are slightly softened. Alternatively, you can steam your sweet potato slices, but not for too long. We want them slightly tender to make the smashing process easier, but not falling-apart-mush.

Carefully remove from hot water using tongs, then allow your potatoes to air dry, sitting on towels for a few minutes.

Meanwhile, preheat your oven to 425 degrees f. and line 2 large baking sheets with parchment paper. Grease the entire surface of your parchment paper with a tablespoon of oil.

Divide potatoes evenly between the prepared sheets; lightly mash them as shown in the photos, using a metal spatula.

Drizzle tops with the remaining oil and season with pepper to taste, then sprinkle with thyme.

Roast for about 30 minutes, flipping them over halfway during their roasting.

Season with a touch of sea salt or flaky sea salt and additional fresh thyme, if desired.

Enjoy!