Preheat oven to 400 degrees. Cut sweet potatoes into wedges and place on a baking sheet. Toss with olive oil to lightly coat and salt and roast, shaking the pan every once in a while, until almost tender, about 30 minutes. Meanwhile, in a bowl, combine the remaining ingredients except the cilantro. Remove the pan from the oven and pour over the sweet potatoes, stirring. Return to the oven for 8-10 more minutes until the potatoes are fully cooked and the glaze has reduced. Remove and set aside.
While the potatoes are roasting, make the hummus. Place all of the ingredients in a food processor and blend until very smooth, scraping down the sides two or three times. Taste for salt and add more if needed. While blending pour in between 2-4 tablespoons of water to loosen the hummus. It should be a nice, creamy thickness.
In a wide serving bowl, smear the hummus along the bottom. Scatter the sweet potatoes on top and garnish with the cilantro. Serve warm or at room temperature with a big spoon for scooping up all the layers.