Wash the outside of each sweet potato well.
Cut into 1/2-inch (one centimeter) rounds and add to a pot of salted cold water. Bring to a boil and cook until fork-tender, about half an hour. Remove sweet potato rounds from pot.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Lay sweet potato slices on a baking sheet lined with Gefen Parchment Paper and sprayed, leaving space around each one. Carefully smash each one with the back of a glass (I find that a little bit of parchment under the glass is helpful as well).

Mix the oil, salt, pepper, brown sugar, and paprika, and drizzle evenly over the sweet potatoes. Roast for 30–40 minutes, or until crispy and browned.

Mix mayonnaise, garlic, lemon juice, chives, salt, and pepper, and serve alongside the sweet potatoes as a dipping sauce.

Mix mayonnaise, garlic, lemon juice, chives, salt, and pepper, and serve alongside the sweet potatoes as a dipping sauce.