Preheat the oven to 350 degrees.
Wash and poke holes in a whole sweet potato.
Put the sweet potato on a sheet pan and roast for 30-45 minutes, until soft through.
Allow to cool and then peel.
In a small mixing bowl, mix cashews with curry powder, salt and oil.
Add to sheet pan and roast for 5 minutes.
To a food processor add sweet potato, chickpeas, tahini, lime, garlic, salt and pepper.
While blending, slowly stream in 1/3 cup oil until it reaches desired consistency.
Check for seasoning and adjust as necessary.
Scoop into bowl. Top with cashews, and enjoy!