Let’s start with the hummus. Pre-heat your oven to 425 degrees. Poke your sweet potato all over with a fork and place it on foil-lined baking sheet. Roast the potato for 55-60 minutes until very tender.
Scoop the roasted sweet potato from its skin and place it in the bowl of your food processor. Add the chickpeas, tahini, lemon juice, garlic, smoked paprika and cayenne.Process until smooth. With the processor running, slowly add the olive oil. Keep processing until the hummus is nice and silky. Season with salt to taste and briefly set aside.
Slice your Brussels sprouts in half lengthwise, and then slice them very thinly crosswise. (You can/should use a mandolin for this if you have one.)
Heat a large skillet over medium-high heat. (Don’t put any oil in there!) When hot, add the Brussels sprouts in an even layer. Let them cook undisturbed for 2-3 minutes until the underside is lightly browned. Give them a stir, and continue cooking for another 2 minutes or so. If they start to get to brown, turn the heat down a little bit. Add the olive oil, crushed red pepper and a generous pinch of salt and cook for 1 minute. Remove from the heat and set aside.
Toast your bread.
To assemble your tartines: Spread each toast with a thick layer of hummus. Top each with a quarter of the toasted Brussels sprouts and sprinkle with goat cheese.