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Preheat oven to 375°. Using a fork, poke 4 medium sweet potatoes (about 2½ lb.) in several places and arrange on a rimmed baking sheet. Bake until tender, about 1 hour. Remove from oven; let sit until cool enough to handle.
Halve potatoes lengthwise and scoop flesh out of skins into a food processor or blender; discard skins. Add 4½ oz. blue cheese, crumbled, 3 oz. cream cheese, ⅓ cup heavy cream, ⅓ cup whole milk, 1¼ tsp. freshly ground black pepper, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and process or blend until smooth. Taste dip and season with more salt if needed.
Transfer dip to a small bowl and top with finely chopped chives. Serve on a platter with one 8-oz. bag potato chips.