Brush the sweet potato rounds with olive oil and season with a pinch each of salt and pepper. Place onto the baking sheet and roast for 15 minutes, or until golden brown. Flip and roast for another 15 minutes until tender and golden on the other side.
Meanwhile, in a high power blender or food processor, puree the cashews until very smooth, then add in 3 tablespoons of the Miscela Sundried Tomato Tapenade. Transfer to a piping bag.
Pipe a generous dollop onto each sweet potato round, finish with about two teaspoons of extra of the Miscela tapenade, and a micro basil leaf. Enjoy at room temperature.