Preheat oven to 375. Mash sweet potatoes into a puree. Mix with tahini and eggs. Add in spices, almond meal, salt, baking powder, and baking soda. Once evenly mixed, fold in sun-dried tomatoes until evenly distributed throughout the batter. Spray a cast iron skillet with cooking spray or line with parchment paper and then pour in the bread batter. Spread evenly in the skillet. Sprinkle with sesame seeds. Bake for 30 minutes or until knife comes out cleanly from the center. Let cool completely on a wire rack, slice, and serve with extra tahini drizzled on top!