Miso-Maple glazed Sweet Potato Tacos with Cilantro-lime sauce

My goodness gracious what a mouthful that was!  So, recently I was perusing Pinterest, and amazing place for people like me, or anyone really, they have everything there.  I was looking in my favorite section, the food section and I saw these tacos.  After exploring my pantry and fridge I found that I  had most the things that I needed to make them except for a few items I could easily pick up on my drive home from my classes.  This dish is full of favor and very low calorie. It is what I like to call a Mexiasian taco!  I urge you to try this in all of its deliciousness!  Seriously, it was tasted great enough my dad didn't even notice there was no meat!

When I made this there was enough to make nine tacos

What You Need

Corn Tortillas, estimate 2 to 3 tacos a person

The Glaze
2 TBS white Miso Paste
2 TBS Maple Syrup
2 TBS Rice Wine Vinegar
1 TBS red pepper flakes
5 Small Sweet potatoes, diced into one inch cubes
1 red onion sliced 1/4 inch thick
Olive Oil

The Sauce
1/2 bunch of Cilatro without the stems
3 scallions, chopped
1 lime ( the zest and half the juice)
3 small garlic cloves
1 tsp Siracha

Garnish (addition toppings) for Tacos 
Cilantro
Scallions, diced
pine nuts
Savory cabbage 

Directions 

1. Preheat oven to 400F
2. Wisk together miso paste, maple syrup, rice  vinegar, and red pepper flakes.
3. Place potatoes and onion in a shallow baking dish and gently drizzle olive oil over it. (I suggest two different dishes)
4. Brush glaze over potatoes and onions.
5. Bake for 20-30 minutes, keeping a close eye on onions. If they cook to fast take them out early.
6.  In a blender  add all the sauce ingredients and mix for five seconds

When potatoes are done I recommend heating tortillas on stove,  Then place potatoes and onion on tortilla, spoon on some on some sauce, and place the toppings (garnishes)  you desire on top.