Creamy White Chili with Sweet Potatoes & White Beans

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; add chopped sweet potato and chopped onion; cook, stirring often, until the onion is lightly golden brown and beginning to soften, about 5 minutes. Add minced garlic, 1½ teaspoons cumin and ¼ teaspoon salt; cook, stirring constantly, until fragrant, about 30 seconds. Add rinsed beans, 2½ cups broth and 1 can chiles; bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook, stirring occasionally, until the sweet potatoes are tender, 15 to 20 minutes. Remove from heat; stir in 4 ounces cream cheese until melted, 1 to 2 minutes. Garnish with cilantro leaves and serve with lime wedges, if desired.