---
title: Sesame Glazed Sweet Potato Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sesame-glazed-sweet-potato-tacos-5dd83c263c2f211a945be97b
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Sesame
  - Eggs
tags:
  - Veggie
  - Plant-Based
  - Quick
  - Tacos
rating: 4.5
rating_count: 2000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Sweet and savory glaze perfectly complements the creamy slaw
  - theme: Ease
    text: Simple prep makes it an ideal weeknight meal
image: "https://images.recipes.furrysalamander.com/sesame-glazed-sweet-potato-tacos.avif"
---
@sweet potatoes{2%unit}
@sesame oil{1%tbsp}
@salt{1%pinch}
@black pepper{1%pinch}
@radishes{2%unit}
@mini cucumber{1%unit}
@ginger{1%thumb}
@white wine vinegar{1%tbsp}
@sugar{1%tsp}
@mayonnaise{¼%cup}
@shredded red cabbage{2%cups}
@sour cream{¼%cup}
@sriracha{1%tbsp}
@water{2%tsp}
@soy sauce{2%tbsp}
@honey{1%tbsp}
@sesame seeds{1%tbsp}
@flour tortillas{4%unit}

Preheat #oven{} to 425°F. Wash and dry all produce. Peel and cut sweet potatoes into ½-inch-thick wedges. Toss on a #baking sheet{} with a drizzle of sesame oil, salt, and pepper. Roast on top rack until browned and tender ~{20%minutes}.

Meanwhile, trim and thinly slice radishes and mini cucumber into rounds. Peel and mince or grate ginger.

In a #medium bowl{}, combine radishes, cucumber, white wine vinegar, sugar, a pinch of salt and pepper, and a pinch of ginger to taste. Set aside, stirring occasionally, until ready to serve.

In a #large bowl{}, combine mayonnaise and sesame oil. Add shredded red cabbage; toss to coat. Season with salt and pepper. In a #small bowl{}, combine sour cream and sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Once sweet potatoes are roasted, carefully toss with soy sauce, honey, and half the sesame seeds. Return to oven until glazed and shiny ~{2%minutes}.

Wrap flour tortillas in damp paper towels and microwave until warm and pliable ~{30%seconds}. Divide sweet potatoes between tortillas. Top with sesame slaw and pickled veggies (discarding pickling liquid). Drizzle with sriracha crema. Sprinkle with remaining sesame seeds to taste.