Preheat oven to 400 degrees and line a baking sheet with foil.
Wash sweet potatoes and then pierce all over with a fork. Gently rub potatoes with about 1 Tbsp olive oil.
Place sweet potatoes on baking sheet and bake for 45 minutes-1 hour, until they're tender when pierced with a fork. Let potatoes cool.
Peel potatoes and place in the bowl of a food processor with remaining olive oil, white beans, curry powder and pepper. Process until smooth.
Add feta cheese in and pulse a few times to blend. Taste and add salt if necessary (I don't typically add any since the feta cheese adds enough, but you may want to).
Scoop dip into a bowl. I like to chill before serving, but you can also serve room temperature. Top with pumpkin seeds if desired.