Preheat oven to 415 degrees F. Line a baking sheet with parchment paper. Brush each side of sweet potato slices with oil, season with salt and pepper, and arrange on prepared sheet. Roast for 15 minutes. Flip and roast until just starting to brown, 10-15 minutes more. While sweet potatoes are in the oven, prepare the rosemary white bean spread. Combine all spread ingredients in a food processor. Blend until completely smooth. Make the Mediterranean salsa. Combine all salsa ingredients in a mixing bowl. Once sweet potatoes are done roasting and cool enough to handle, spread each piece with 1-2 tbsp of rosemary white bean spread. Add a spoonful of salsa on top.