1 medium cooked sweet potato
1 cup chickpeas
2 tablespoons tahini
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons coconut aminos*
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1 small clove garlic
black pepper and sea salt, to taste
toasted almonds, for topping
1. Combine all above ingredients (except toasted almonds) into a food processor.
2. Process ingredients until smooth.
3. Top with toasted almonds.
*Coconut aminos is a substitute for Bragg's aminos or soy sauce. It has a nice fruity/smoky taste, hard to describe, but it goes very nicely with the sweet potato. If you don't have coconut aminos, substitute coconut oil for the olive oil, and add only 1 teaspoon soy sauce (coconut aminos is less strong).
For more recipes like this check out: http://www.sketchfreevegan.com 
Source of recipe: This isn't your ordinary sweet potato hummus, this one has a secret! Every sweet potato hummus recipe I looked up was very bland, pretty much hummus but with a sweet potato thrown in. I wanted to play up the sweet potato flavor because I love it so much. I added cinnamon, coriander, and cumin and here's the secret: coconut aminos.