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Preheat the oven to 425. Line a sheet pan with parchment paper and set aside.
Add the sweet potatoes to a bowl with the olive oil, salt, dill and onion powder. Toss to combine, then place them on the sheet pan, spread out. Bake for 25 minutes, flipping halfway. Optional to peel away the skin.
Make the salad. Add the beans, tomatoes, cucumber, dill, lemon juice, a drizzle of olive oil, salt and pepper. Toss to combine. Set aside.
Make the ranch puree. Add the beans, olive oil, water, lemon juice, dill, onion powder and salt to a food processor and process until smooth.
Spread the ranch onto a plate, top with the sweet potatoes, then the salad mix, feta and pine nuts.