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Prep the sweet potatoes - Preheat oven to 425°F. Line a large baking sheet with parchment paper. You can peel the sweet potatoes, but I prefer to leave the skins on. Slice into ¾-inch rounds.*
Season - In a large bowl, combine the olive oil and seasonings and stir to combine. Add the sweet potato rounds and toss to evenly coat.
Roast - Arrange the rounds in a single layer on the baking sheet with a little space between them. Roast for 25-30 minutes, or until fork-tender but not falling apart. Do not overcook.
Smash - Remove from the oven. Using the bottom of a measuring cup or spatula, gently press each round until it spreads slightly and cracks at the edges. Do not flatten them too much, or they will fall apart.
Broil - Brush lightly with extra virgin olive oil to help them crisp up, then broil for 2 to 3 minutes, watching closely, until the tops and edges are browned and the sweet potatoes are lightly caramelized.
Make the Dipping Sauce - While the sweet potatoes roast, whisk together the dipping sauce ingredients and hot sauce if using, and serve with the warm smashed sweet potatoes.