Whipped Miso Sweet Potato Dip

0 Preheat the oven to 424°F.
1 Place the sweet potato halves cut-side down on a baking sheet. Slice the top off the garlic head, drizzle with a little oil (optional), wrap in foil, and place alongside the sweet potato.
2 Roast for 40–50 minutes, or until the sweet potato is very tender and the garlic is soft and caramelized.
3 Let cool slightly. Scoop the sweet potato flesh into a food processor and squeeze in the roasted garlic cloves.
4 Add yogurt, the vegan mayo, miso paste, coconut aminos, and a sprinkle of salt and black pepper.
5 Blend until completely smooth and creamy. If the dip feels too thick, add water and blend again until it's light and fluffy.
6 Taste and adjust as needed. If it tastes a little flat, you can add a splash of lemon juice. If you'd like more umami, add another teaspoon of miso or coconut aminos.
7 Transfer to a serving bowl and top with sesame seeds, parsley, and even a drizzle of chili crisp if desired.