Grilled Sweet Potato Tacos with Smoky Chipotle Cashew Cream and Pickled Radish Slaw

Ingredients

• •2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •1/2 teaspoon garlic powder
• •Salt and pepper, to taste
• •8 small corn tortillas
• •1/2 cup raw cashews, soaked in water for 2-4 hours
• •1 chipotle pepper in adobo sauce
• •1 tablespoon adobo sauce from the can
• •1/2 teaspoon smoked paprika (for cashew cream)
• •1/2 teaspoon garlic powder (for cashew cream)
• •1 tablespoon lime juice
• •1/4 cup water (for thinning cashew cream)
• •1/2 cup thinly sliced radishes
• •1/4 cup shredded red cabbage
• •2 tablespoons apple cider vinegar
• •1 teaspoon sugar
• •1/8 teaspoon salt
• •1/4 cup chopped fresh cilantro (for garnish)
• •1 lime, cut into wedges (for serving)

Instructions

1. 1

   Preheat a grill or grill pan over medium heat.

2. 2

   In a bowl, toss the sweet potato rounds with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.

3. 3

   Grill the sweet potato rounds for 5-7 minutes per side, or until tender and charred.

4. 4

   Meanwhile, drain the soaked cashews and add them to a blender along with the chipotle pepper, adobo sauce, smoked paprika, garlic powder, lime juice, and water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.

5. 5

   In a small bowl, combine the sliced radishes, shredded red cabbage, apple cider vinegar, sugar, and salt. Toss well and let sit for at least 10 minutes to pickle slightly.

6. 6

   Warm the corn tortillas on the grill or stovetop.

7. 7

   Assemble the tacos by layering grilled sweet potato rounds onto each tortilla, followed by a drizzle of smoky chipotle cashew cream and a scoop of the pickled radish slaw.

8. 8

   Garnish with chopped cilantro and serve with lime wedges on the side.