Sweet Potato Hummus

Peel and chop your sweet potato into cubes. Add to steamer basket (I used my Always pan), cover and let steam for about 15 minutes, or until sweet potatoes are fork tender. 2. Add cooked sweet potatoes to a food processor along with tahini, lemon juice, salt, garlic, cumin and cayenne, if using. 3. Process on high until smooth and creamy and no chunks of sweet potato remain (about 3-4 minutes). 4. Transfer to a bowl for serving. Top with a drizzle of olive oil, cayenne pepper and/or paprika. Serve with chopped veggies or pita chips for dipping. 5. Store any leftovers in the fridge in an airtight container for 4-7 days.