Preheat oven to 425°F. Clean sweet potatoes and place on an aluminum foil-lined baking sheet. Do not poke sweet potatoes with a fork. Bake until tender, about an hour. Remove from the oven and let cool. (You can prepare the sweet potatoes up to 2 days in advance – once cooled, place in a sealed container or bag in the refrigerator.)

Cut the sweet potatoes in half lengthwise. Scoop the flesh out of the skins and place in a food processor or blender. Discard the skins.

Add almost all of the blue cheese (save a few crumbles for garnish), cream cheese, half and half, and Kosher salt. Process or blend until very smooth. Add additional half and half (to make it more smooth) and/or Kosher salt (to taste) if needed.

Transfer dip to a small bowl and garnish with freshly chopped chives, a few blue cheese crumbles and/or toasted walnuts, pecans or hazelnuts. Serve with potato chips (thick enough for dipping) and/or celery and carrots.

Dip can be made one day in advance and refrigerated. Remove from refrigerator 30 minutes before serving.