Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Leave the skin on the Murasaki sweet potatoes and cut them into 1-inch pieces. To do this, slice the sweet potatoes into 1-inch rounds lengthwise, then cut each round into quarters. Place the sweet potato cubes on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the sweet potatoes, then sprinkle with 1 teaspoon of garlic powder, salt, and pepper to taste. Toss the sweet potatoes to evenly coat them with the seasonings and olive oil, then spread them out in a single layer on the baking sheet.

Place the baking sheet in the preheated oven and roast the sweet potatoes for 25-30 minutes, or until they are lightly browned and fork-tender. Ensure to flip them halfway through the cooking time for even browning.

In a small bowl, whisk together 1 tablespoon of maple syrup, 1/4 cup of tahini, 2 tablespoons of vegan ghee, 2-3 tablespoons of hot water (start with 2 tablespoons and add more if needed for desired consistency), 1.5 tablespoons of miso paste, 2 teaspoons of lemon juice, salt, and pepper to taste, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of pumpkin pie spice. Adjust seasonings to taste and set the dressing aside.

Once the sweet potatoes are cooked, remove them from the oven and transfer them to a serving plate or bowl. Drizzle the miso tahini dressing over the roasted sweet potatoes or serve it alongside them as a dip. Garnish with chopped fresh parsley, green onions/scallions, and hemp seeds if desired. Serve the Murasaki sweet potatoes hot and enjoy the delicious flavors!