Preheat oven to 375 degrees. Line baking sheet with parchment paper. Place potato slices on sheet and brush with olive oil. Bake for 20 minutes or until lightly browned. Flip and bake for additional 15-20 minutes. Heat skillet over medium heat and add 1T olive oil. Crumble hempeh into skillet and saute until lightly browned, about 10 minutes. Set aside.
To make kale pesto, remove kale leaves from stems, wash and chop into large ribbons. Place kale, 1T olive oil, lemon juice, sea salt, and 2T cashews into food processor and process until pureed. Set aside.
To make cashew cream place 1/2C cashews, boiling water, and nutritional yeast in blender and blend until smooth. Set aside.
Spread a spoonful of pesto on each sweet potato. Press and spoonful of hempeh into pesto. Drizzle with cashew cream and sprinkle green onions on top.