JAPANESE SWEET POTATO CRISPY TACOS

1. Steam, bake or boil Japanese sweet potatoes until super fork tender and cooked all the way. In a bowl add the hot cooked potatoes, salt, pepper, garlic powder, vegan butter and non dairy milk. Mash to combine.
2. Heat tortillas slightly so that they are bendable. I usually wrap a stack of tortillas in a dish towel and microwave for 30-45 seconds until soft. Or you can heat them individually on a pan.
3. Add 3-4 potatoes to one side of the tortilla and fold over into a taco.
4. Add 1 tbsp oil to a pan over medium heat and cook for 2-3 minutes on each side or until golden brown.
5. You can also bake them at 375 for 10 minutes… just brush with a little oil on both sides before baking.
6. To serve top with cashew crema & salsa to your liking!