Cut the sweet potatoes into 1 ½” to 2 inch rounds. Place them in a large pot and fill it with water. Bring the pot to a full boil on the stove top and cook for 15 to 20 minutes, or until the potatoes are very soft when poked in the center.

Remove the potatoes from the stove top and strain them into a colander.

Turn your oven on the High broil setting and move a wrack on the shelf that is second to the top (not the top shelf). Spray or coat a large baking sheet with cooking oil (I use avocado oil). Place potatoes on the baking sheet and use a fork or a potato masher to mash them into potato patties about ¾ of an inch thick.

Melt the butter in a saucepan over medium-high heat and add the garlic. Sauté until fragrant, about 2 to 3 minutes. Remove the mixture from the heat and stir in the honey until well-incorporated. Place the potatoes on the shelf that’s second from the top of the heating element in your oven and broil for 5 to 8 minutes, or until the potatoes begin to crisp. 

Remove the potatoes from the oven and use a large spoon to drizzle potatoes with a generous amount of the garlic butter mixture (about 1 heaping tablespoon per potato), making sure each potato gets some garlic.

Place the potatoes back in the oven and broil for an additional 5 to 10 minutes, or until they have reached your desired level of crisp. Be sure to keep an eye on the potatoes, as they burn easily under the broiler, as the exact amount of time depends on the size of your potatoes.

Serve smashed sweet potatoes with your choice of main dish and enjoy! Store any leftover crispy skin potatoes in an airtight container in the refrigerator for up to 5 days.