• 1. Preheat

  Place a cast iron skillet in the oven and preheat to 425°F.

  If using a sheet pan, line with parchment and do not preheat.

  2. Prepare the seasoning oil

  In a large bowl, whisk together the oil and seasoning until well combined.

  3. Coat the sweet potatoes

  Add the sweet potato rounds and toss until evenly coated.

  If any seasoned oil remains in the bowl, reserve it.

  4. Arrange on the pan

  Carefully place the rounds in a single layer on the hot skillet, or onto the prepared sheet pan.

  Drizzle any remaining seasoned oil from the bowl over the top.

  5. Roast

  Roast until the sweet potatoes are tender and lightly browned on the bottom.

  For preheated cast iron, begin checking around 18 to 20 minutes.

  For a sheet pan with parchment, roast about 25 minutes.

  6. Smash

  Remove from the oven. Using the bottom of a glass or a spatula, gently press each round to slightly flatten.

  You are not mashing them, just creating a little texture and grooves so the butter and toppings can settle in.

  7. Finish under the broiler

  Drizzle with melted butter and add your desired toppings.

  Place under the broiler for a few minutes, until the edges are crisp and the toppings are warmed and slightly melted.

  Keep the oven rack in the middle position, not directly under the broiler, and watch closely to prevent burning.

Notes

• Use 1/2-inch slices. Thinner slices will cook too quickly and can burn, especially on a preheated cast iron skillet.

  If using a preheated cast iron skillet, start checking around 18 to 20 minutes. The bottoms brown faster due to direct heat and the natural sugars in sweet potatoes.

  If using a standard sheet pan with parchment, plan for about 25 minutes of roasting time.

  Do not overcrowd the pan. Give the rounds space so they roast and crisp instead of steaming.

  Smash after roasting, not before. This helps them hold together and creates surface texture for the butter and toppings to settle into.

  You are not mashing them completely. Just press enough to create grooves and edges.

  Use a light hand with salt if adding cheese. Parmesan, feta, and blue cheese all bring additional saltiness.

  Broil with the oven rack in the middle position, not directly under the broiler, to prevent burning.

  Watch closely under the broiler. They can go from perfectly crisp to overdone very quickly.

  Balsamic glaze should be added after broiling, not before, so it stays thick and glossy.