• 2 Sweet potatoes
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp Himalayan salt
• 2 tbsp olive oil

Wash the sweet potatoes, and cut into thin wedges. place them in a large bowl. In a separate small bowl mix the spices with salt and a pinch of baking powder, and toss with the potatoes and olive oil, spread in one layer on a baking sheet and bake for 25-30 minutes in a preheated oven at 350F. I put parchment paper on the baking sheet for easier cleaning, or foil works well too.

Pico de Gallo

• 2 tomatoes, deseeded and cut into small dice
• 1 Jalapeño, cut into small dice
• 1/2 white onion, cut into small dice
• salt and lime juice to taste

Mix it all together.

Cilantro crema

• 1/4 cup cashews, soaked and drained
• 1/4 cup filtered water
• 1/3 bunch cilantro, including stalks
• Juice of 1/2 lime
• salt to taste
• 1/2 garlic clove

Soak, drain and rinse the cashews. Put them in a high speed blender, add all the other ingredients and blend on high for 49 seconds. Check for thickness, and add more water, depending on your preference, I like this cilantro cream thicker.

• Tortillas
• Lettuce

To put it all together, warm up the tortillas one at a time in a cast iron pan, put some lettuce, and the sweet potato wedges inside the tortilla and top with pico de Gallo and the cilantro cream.