Southwestern spices coat slices of sweet potato that are baked, smashed and then broiled to create a light, crispy exterior. A sprinkle of flaky sea salt finishes the dish.
Position oven rack 6 inches from broiler. Preheat oven to 425°F.
Stir oil, chili powder, cumin, salt, chipotle and garlic powder together in a small bowl. Space sweet potato rounds evenly on a large rimmed baking sheet. Brush both sides of the rounds with the spice mixture. Bake until just tender, 15 to 18 minutes. Remove from oven.
Set broiler to high. Mash each sweet potato with the bottom of a mason jar or sturdy glass. Broil until browned in spots and crispy on the edges, about 3 minutes. Sprinkle with salt, if desired.