Preheat oven to 400 degrees. Peel sweet potatoes and cut into 1-inch chunks. Line a baking sheet with foil and lay sweet potatoes on foil in one layer. Roast until fork-tender and browned, about 30 to 45 min. Stir once or twice while roasting for even browning. Remove from oven and let cool on baking sheet.
Meanwhile, wrap garlic cloves in a small piece of tin foil. Turn the oven off and place wrapped garlic in the oven for 15 min.
Transfer roasted sweet potatoes to a food processor. Add roasted garlic cloves, lemon juice, tahini, and tamari. Blend until fairly smooth. Add beans and water and blend until smooth. Add parsley, Fine Pink Himalayan Salt, and Cayenne Chili Powder. Add seasonings of choice to mixture. Keep blending until desired consistency is reached; add more water if desired to help smooth out mixture.