Wash and scrub your sweet potatoes thoroughly. Poke a few holes in each potato with a fork. You can either boil them in a large pot of salted water for about 15-20 minutes or microwave them on high for 5-7 minutes until they are fork-tender but not falling apart. They need to be soft enough to smash but firm enough to hold their shape.

Once softened, let the potatoes cool slightly so you can handle them. Slice the sweet potatoes into rounds about 1 inch thick. In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper.

Place the potato rounds on a flat surface or directly onto a piece of parchment paper. Use the bottom of a heavy glass or a measuring cup to gently press down on each round until it flattens. Aim for a thickness of about 1/2 inch. Brush both sides of the smashed potatoes with the seasoned oil mixture.

Spread a thin layer of grated parmesan cheese onto a plate. Press one side of each smashed potato firmly into the cheese so a thick layer adheres to the surface. For extra crispiness, you can sprinkle more cheese on the other side as well.

Place the potatoes in the air fryer basket in a single layer, ensuring they do not overlap. Set the air fryer to 400°F (200°C). Air fry for 12-15 minutes, or until the cheese has formed a deep golden-brown crust and the edges of the potatoes are crispy. Carefully remove them and let them sit for 2 minutes to allow the crust to fully harden.