Wash and scrub the sweet potatoes, then poke holes all over them with a fork.
Take the garlic cloves and wrap them in aluminum foil. Drizzle with a little olive oil before sealing the foil tightly.
Place the sweet potatoes on a baking sheet and the wrapped garlic alongside them in the oven. Bake for 45-60 minutes, or until the sweet potatoes are tender.
Once cooked, remove the sweet potatoes and garlic from the oven. Let them cool slightly. Carefully unwrap the garlic and squeeze the cloves out of their skins into a bowl.
In a large mixing bowl, scoop out the flesh of the sweet potatoes. Add the roasted garlic, olive oil, salt, black pepper, smoked paprika, lemon juice, rosemary, and thyme. If desired, add the cream cheese.
Use a fork or a hand mixer to mash and blend everything together until you achieve your desired texture.
Taste the spread and adjust seasoning if necessary.
Transfer the spread to a serving bowl and drizzle with a touch of olive oil.