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Makes 1 1/2 cups 1x
Roast the sweet potatoes: Preheat the oven to 400°F. Rub the skins with a bit of olive oil and sprinkle with salt, then place in a small baking dish or oven-safe skillet. Roast for 45 to 75 minutes, until tender all the way through and the flesh has shriveled a bit inside the skins. Cool until safe to handle.
Pull off the peels, reserving them for another use, and put the flesh in the bowl of a food processor along with the chipotles, up to 2 tablespoons of the adobo sauce, salt, and cream cheese. Process thoroughly, until creamy and smooth. Add half the lime juice and taste, then add more salt and lime juice as needed. The dip will thicken slightly as it cools. Garnish with lime zest to serve, if desired. Stored in an airtight container in the refrigerator, the dip will keep for up to 5 days.
— Recipe from Snacks for Dinner