Step 1

Preheat oven to 350°F. Scrub 2 large sweet potatoes; pat them dry. Prick the potatoes with a fork. Bake for 1 hour or until very tender; cool. Halve the potatoes and scoop the pulp into a food processor. Cover and process until smooth and creamy.

Step 2

Add the tahini, lemon juice, garlic, salt, cumin, and cayenne pepper (if using) to the pureed sweet potato in the food processor. Cover and process until smooth and creamy. Store in the refrigerator up to a week.