1. Prepare the Crust:

1. Preheat oven to 400°F (200°C). Place sweet potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until fork-tender. Drain and let cool slightly.
2. Once cool enough to handle, place sweet potatoes on a baking sheet lined with parchment paper. Using a fork or potato masher, gently press each potato to flatten to about 1/2-inch thickness. Do not press too hard—they should be smashed but still intact.
3. In a small bowl, combine olive oil, salt, black pepper, garlic powder, and smoked paprika. Brush or drizzle the mixture over each smashed sweet potato, making sure to coat the tops and edges well.
4. Bake for 20-25 minutes, then flip each potato carefully and bake another 15-20 minutes until deeply golden and crispy on both sides.
5. While potatoes bake, prepare feta cream: In a blender or food processor, combine feta cheese, Greek yogurt, milk, and lemon juice. Blend until smooth and creamy. If too thick, add a splash more milk. Set aside.
6. Remove potatoes from oven and let cool for 2 minutes. Transfer to a serving platter. Spoon or drizzle feta cream over the potatoes, then drizzle honey on top.
7. Garnish with chopped fresh parsley and serve immediately.