Preheat oven with broil set to high heat.

Lightly grease a rimmed baking sheet with olive oil spray, or cooking spray.

Remove the ends of the sweet potatoes. Cut each sweet potato into 4 rounds that are about 1/2 inch to 1 inch thick.

Place sweet potato rounds on the baking sheet, cooking for 20 to 25 minutes, flipping halfway through. The potatoes should be fork tender at this point.

Once cooled slightly, enough to handle, lightly flatten or smash the potatoes with the back of a fork.

In a small boil, stir together butter, rosemary and thyme. Drizzle the mixture over the smashed sweet potatoes.

Sprinkle potatoes evenly with Savory Spice Shop Chook Chicken Salt.

Return pan to oven and back until the tops are golden and crispy, about 10 to 15 minutes.

Remove from oven and serve immediately.