Heat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
Place sweet potato wedges on the prepared baking sheet. Drizzle olive oil, garlic powder, chili powder, paprika, and sea salt over the wedges. Toss until the sweet potatoes are evenly coated with olive oil and spices. Spread the sweet potato wedges on the sheet so that they’re not touching one another. This will ensure crispiness.
Roast the sweet potatoes for 20 minutes, flipping halfway through.
Meanwhile, make the cashew cream by adding the soaked cashews, water, lemon juice, vinegar, salt, and chiltepins to a blender. Blend on high until the sauce is creamy.
Make the cabbage slaw by tossing together the shredded cabbage, lemon juice, olive oil, and sea salt.
When the sweet potatoes are done cooking, divide them between four tortillas. Top each tortilla with 1/4 cup of cabbage slaw and a generous drizzle of cream sauce.