Preheat your oven to 400°F (200°C). Pierce each sweet potato with a fork and place them on a baking sheet lined with foil. Roast for 50-55 minutes, or until tender when pierced with a knife. For the last 15-20 minutes, add a whole bulb of garlic, wrapped in foil, to the oven.

While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the broccolini and sauté for about 5-7 minutes until slightly charred. Add spices and rinsed cannellini beans. Cook until heated through, about 3-4 minutes.

In a separate saucepan, add chopped pecans over medium heat and toast for 4-5 minutes until golden. Stir in garlic chili paste, rice vinegar, and a touch of maple syrup.

Once the sweet potatoes and garlic are roasted, let them cool slightly. Scoop the flesh into a mixing bowl, squeeze in roasted garlic, and add tahini, maple syrup, miso paste, cinnamon, salt, and pepper. Mash until creamy.

In a serving dish, layer the Miso Tahini Whipped Sweet Potato mash as the base. Top with charred broccolini and spiced beans mixture, then sprinkle toasted pecans on top. Serve warm.