Prepare the Sweet Potatoes:

Peel the sweet potatoes and slice them into ¾-inch-thick rounds.

Bring a large pot of salted water to a boil.

Add the sweet potatoes and boil for 20–30 minutes, or until they are very tender.

Preheat and Prep:

Preheat your oven to 415°F (210°C).

Line a baking sheet with parchment paper or lightly oil a piece of aluminum foil.

Smash and Season:

Drain the sweet potatoes and let them cool slightly.

Place them on the prepared baking sheet and gently smash each piece with a fork until slightly flattened but still holding shape.

Lightly drizzle each piece with olive oil, then sprinkle with minced garlic, sea salt, black pepper, and herbs.

Finish by dusting the tops with grated Parmesan cheese.

Bake Until Crispy:

Bake for 15 minutes, flip carefully, and bake another 15–20 minutes until the edges are golden and crispy.

Remove from the oven, sprinkle with fresh chives or parsley, and set aside.

Make the Lemon Garlic Aioli:

In a blender, combine garlic, lemon juice, lemon zest, and egg yolks (or aquafaba).

Blend on medium speed until well mixed.

Slowly pour in olive oil while blending until the mixture thickens into a creamy, fluffy aioli.

Season with salt, pepper, and a pinch of herbs, if desired.

In a tall bowl, add garlic, lemon juice, lemon zest, and egg yolks.

Blend while slowly pouring in olive oil, moving the blender up and down until smooth and creamy.

Serve:

Serve the crispy herbed sweet potatoes warm, topped with extra Parmesan and fresh herbs.

Drizzle with or dip into the lemon garlic aioli for the perfect finishing touch.