Wash and dry sweet potatoes leaving the skin on.

Lay on a lined baking sheet and drizzle olive oil on it.

Add 3-4 cloves garlic on the baking sheet as well peel on.

Roast in the oven at 400 degrees F for about 35-40 minutes or until fully cooked and skin is crinkled.

Remove from the oven and let cool. Once cooled, peel skin off of sweet potatoes.

Chop into bigger pieces and place in blender or food processor.

Cut the ends of the garlic cloves and remove the garlic from the peel. Add garlic to the blender.

Add the rest of the ingredients listed (oil, Tahini, spices, salt, pepper, lemon juice) to the blender.

Blend until smooth. May need to add water to get a slightly thinner consistency based on your preference. Taste and adjust seasonings to your preference as well, especially salt and spices.

Garnish with parsley, a drizzle of olive oil, and/or a light dusting of paprika if you wish.

Enjoy with fresh slices or veggies or gluten-free crackers (I prefer simple mills almond flour crackers).