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Pre-heat oven to 350 F.
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Pierce sweet potatoes several places with fork; place on a baking sheet, lined with parchment paper or sprayed with a small amount of olive oil. Bake for 45-60 minutes or until tender.
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Meanwhile, peel and slice garlic into food processor bowl; pulse to finely chop.
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Scoop flesh out of sweet potatoes to yield 2 cups (500 mL); add to food processor. Add cilantro, oil, lime juice, water, cumin, salt, chili powder and cayenne; process until puréed.
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Refrigerate in airtight container for 1 hour or up to 3 days or freeze.
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Bring to room temperature to serve. Garnish with cilantro leaves (if using).
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Serve with tortilla chips and cucumber sticks ( or carrots or .. )