Place pecans in a food processor and purée to a fine paste. Set aside.
Chop scallion whites finely. Place in a bowl. Set greens aside for garnish.
Peel then cube sweet potatoes. Add to the bowl with lime juice, salt and spices. Mash with a fork until you achieve desired texture: smooth or chunky. Incorporate pecan butter to the purée, the add oil of your choice and stir. Add a little water if the hummus is too thick.
Garnish, to taste, with scallion greens, pecans, paprika, and a splash of nut or olive oil.
A variation of the Squash and Hazelnut Hummus from The Spice Trekkers Cook at Home