Preheat oven to 450˚F. Brush 2 large rimmed baking sheets with a thin layer of olive oil. Set aside.
Add sweet potatoes to a large pot, then cover with cold water by 1 inch. Add 2 teaspoons salt and bring to a boil. Once the potatoes reach a boil, cook for 5 minutes, or until fork tender. Drain and place on the prepared baking sheet.
In a small bowl, combine butter, remaining salt, Italian seasoning, garlic, black pepper and crushed red pepper.
Pour butter mixture over the potatoes and turn to evenly coat. Use the bottom of a cup to smash the potatoes carefully.
Sprinkle cheese on top of the potatoes and bake for 30 minutes, rotating the pans from top to bottom and front to back halfway through cooking time.
Remove from oven and let cool slightly before serving.
Tip: Thinner sweet potatoes are easier to handle and cut for this recipe.