1. Prepare the Crust:

1. Place whole sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a fork, about 20–25 minutes. Drain and let cool slightly.
2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. Place the cooked sweet potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato until it flattens to about 1/2-inch thickness. (Don’t press too hard or they will fall apart.)
4. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Brush or drizzle this mixture over the flattened potatoes, ensuring the tops are well coated.
5. Bake for 15 minutes, then flip each potato carefully and bake for another 10–15 minutes, until the edges are golden and crispy.
6. Meanwhile, make the feta cream: In a small food processor or blender, combine crumbled feta, Greek yogurt, and lemon juice. Blend until smooth, adding milk one tablespoon at a time until it reaches a creamy, drizzle-able consistency. Set aside.
7. Spread the feta cream onto a serving platter. Arrange the crispy sweet potato smashed potatoes on top. Drizzle with honey and garnish with fresh herbs if desired. Serve warm or at room temperature.