These sweet potato tacos are vegan and gluten-free, and absolutely incredible. You will want to make the spice rub, crema, and quick pickles to put with everything!
To roast the sweet potatoes, preheat the oven to 425°F (220°C), and line a baking tray with a silicone liner or parchment paper.
In a large bowl, stir the olive oil and spices together until well combined. Toss the sweet potato pieces in the mix until evenly coated, and spread out on the prepared baking tray. Roast the sweet potatoes for about 20 minutes, turn, and roast for another 20 minutes until cooked through and slightly browned. Set aside.
While the sweet potatoes are cooking, prepare the other elements of the dish. To make the quick pickled onion, combine the vinegar and sugar in a mason jar and add the onions. Secure the lid. Shake to combine, and leave on the counter top for the flavors to mesh.
To make the crema, soak the blanched almonds, either cover with filtered water for 8 hours or cover with boiling water for 10 minutes, drain, and discard the soaking liquid. Do not use the soaking liquid to make the crema. Throw the drained almonds the clean filtered water, and the rest of the crema ingredients into your KitchenAid® blender and puree on high for 30 to 60 seconds until smooth and creamy. Set aside.
To serve the tacos, warm the corn tortillas, and lay two tortillas on each of four plates. To assemble on each taco, smear 1 tablespoon of the lime crema, top with 1/4 cup of shredded cabbage, heaping 1/4 cup of sweet potato, 2 slices avocado, 2 tablespoons pickled onion, 1/2 tablespoon chopped cilantro, a squeeze of lime juice, and a drizzle of crema. Serve immediately.