Place the chopped sweet potage in a 1 1/2 quart pot and fill with enough water to cover
Cover and boil for 20 minutes, or until the sweet potato is fork-tender. Drain the water from the pot, leaving the potato in the pot
Add the nutritional yeast, olive oil, onion powder, red pepper flakes, salt, paprika, cumin and chili powder to the pot. Puree with a hand blender, or transfer the ingredients to a food processor and pulse until smooth
Transfer the dip to a bowl and serve immediately with your favourite veggies or chips
This will be great on tacos, nachos, dipping veggies, etc.