Preheat the oven to 400°F (200°C). Wash, peel, and cube the sweet potatoes. Spread on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
Wrap the garlic cloves in foil and roast alongside the sweet potatoes for 15-20 minutes until soft.
In a food processor, combine roasted sweet potatoes, garlic (squeezed from skins), tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth.
Taste and adjust seasoning if needed by adding more lemon juice or salt.
Serve in a bowl drizzled with olive oil and topped with paprika or sesame seeds.
