Preheat oven to 400 degrees F. Remove excess skin from garlic bulb and cut the top off so the garlic is exposed. Drizzle with olive oil and wrap in tin foil and place a rimmed cookie sheet. Roast in the oven for 30-35 minutes or until garlic is soft (poke with a knife or fork to test). Let cool before handling.
To make the roasted garlic dip, add all the ingredients, except garlic into a bowl and mix together. Once garlic has cooled, squeeze garlic out onto a cutting board and mash with a fork. Add mashed garlic to the bowl and mix. If you want to cut back on the garlic flavor, only add half of the roasted garlic. Mix in the garlic then place dip into an oven safe dish and bake at 375 degrees F for 15 minutes then turn on broiler and broil until top is nicely browned.
Place sweet potato wedges into a bowl and drizzle with olive oil and season with salt and pepper. Place on a rimmed cookie sheet and roast for about 15-20 minutes in a 425 degree F preheated oven. Sprinkle dried thyme over dip and potatoes then let cool slightly and serve with roasted garlic dip.