Preheat oven to 400°. Cover a sheet pan with foil or parchment. Wash the sweet potatoes and prick a couple of times with a fork. Bake the sweet potatoes for 45 minutes or until soft when squeezed.
When the sweet potatoes are cool enough to handle, remove the skins. You can pull it off with your fingers.
Put the sweet potatoes in the food processor with all of the remaining ingredients except the honey. Process until smooth. Taste. If you detect any bitterness, add the honey and process again. Chill for at least 2 hours before serving.
Store in an airtight container in the refrigerator. Sweet Potato Hummus will keep for about a week.
