Prepare the garlic confit: Preheat the oven to 275°F. Add the peeled garlic cloves to a small oven-safe cocotte along with the olive oil, fresh thyme, and a pinch of salt. Make sure the garlic cloves are completely submerged in the oil. Cover with the lid and bake for 1½–2 hours, or until the garlic is very soft, lightly golden, and easily mashed with a fork. Set aside to cool slightly.
Roast the sweet potato: Once the garlic confit is finished, increase the oven temperature to 425°F. Pierce the sweet potato all over with a fork and place it on a baking sheet. Roast for 40–50 minutes, or until completely tender. Let cool slightly, then scoop out the flesh. To save time, you can roast the sweet potato separately while the garlic confit cooks.
Make the sweet potato dip: Add about 1½ cups roasted sweet potato to a food processor along with 6–8 garlic confit cloves, feta cheese, Greek yogurt, 1 tablespoon of the garlic confit oil, lemon juice, salt, and pepper. Blend until completely smooth and creamy. Taste and adjust the seasoning as needed.
Prepare the honey butter pecans: Melt the butter in a small skillet over medium-low heat. Add the chopped pecans and cook for 2–3 minutes, stirring frequently, until lightly toasted and fragrant. Reduce the heat to low and stir in the honey and a pinch of salt. Cook for another 30–60 seconds until the pecans are coated in a glossy honey butter sauce.
Assemble the dip: Spoon the whipped sweet potato dip into a shallow serving bowl or dish and create swoops with the back of a spoon. Spoon the warm honey butter pecans over the top, allowing some of the butter to pool in the crevices.
Serve: Finish with flaky sea salt and fresh thyme or crispy sage, if desired. Serve with toasted sourdough, pita chips, or crackers.