Preheat the oven to 400.
In a large bowl, combine the first 3 ingredients and mix with a large spoon to coat evenly. Then, toss in the almond meal and be careful not to over-mix. The almond meal should stick to the sweet potatoes but remain dry.
Lay the rounds on a parchment paper lined baking tray with a little bit of space between each one. Bake for 30 minutes.
While those are baking, combine next 6 ingredients in a food processor and blend until very smooth. Divide the plain hummus into 3 parts-- 1/3 can remain in the food processor to be processed first, the other thirds in 2 separate bowls. Dice and add the steamed beet in the food processor with 1/3 of the plain hummus. Process until creamy and scoop into a bowl. Wash the food processor or everything will turn red! Scoop another 1/3 of the plain hummus into the clean food processor and grate in 2 Tablespoons of fresh turmeric root and the maple syrup. Process until smooth and scoop back into its bowl. With the last 1/3 of plain hummus, simply add fresh dill.
Lastly, mash an avocado with salt and pepper into a fourth bowl. These four bowls will be your dips for the sweet potato toasts!
After the 30 minutes are up, BROIL the sweet potato rounds for 5 minutes or until the edged are brown and crispy. Keep a good eye on them to make sure they don't burn!
When the sweet potato toasts are finished, randomly dollop the dips on top of the toasts. I topped mine with pumpkin seeds, mustard seeds, and a drizzle more tahini.