Fit a steamer basket over a pot filled halfway with water. Place the cubed sweet potatoes in the basket. Cover and bring to a boil. Let steam for 10 minutes until the potato easily breaks apart with a fork. Reserve the cooking liquid.

Place sweet potato, ¼ cup reserved cooking liquid, and remaining ingredients in food processor. Blend until pureed and completely smooth. You may thin with additional olive oil to your preference.

Serve drizzled with olive oil, fresh parsley, and chopped vegetable crudite, or as a spread on AIP or Paleo sandwiches. Store covered in refrigerator and let come to room temperature before serving (It will solidify slightly in the fridge).