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Preheat the oven to 450°F (225C).
Peel the sweet potato and cut into (approximately) 1.5 inch pieces.
In a roasting pan or on a large rimmed baking sheet, combine the sweet potato pieces and garlic. Season with salt.
Dry roast the sweet potatoes, stirring once or twice, until tender and browned, about 25 to 30 minutes. Cool, then squeeze garlic out of their skins.
In a high-speed blender or food processor, pulse the sweet potatoes and garlic until chopped. Add the tahini, lime juice, and lime zest; pulse until blended. Add the milk, smoked paprika, and cumin; pulse until smooth, adding more milk if necessary.Season with salt to taste.
Transfer hummus to bowl. Drizzle with additional tahini (optional) and top with some of the suggested toppings, as desired.