Place the cashews in a small bowl and cover with water. Set aside for 1-2 hours, or overnight if you have the time.

Het your oven to 350. Toss the pecans with the remaining olive oil, chili powder, and salt. Bake for 8 minutes, and then set aside to cool.

Increase your oven heat to 425. Cube the sweet potatoes into 1/2" bites. Toss with 1 tbsp. olive oil, 1 tsp. chili powder, and the cumin, and place on a baking sheet. Roast for 30-40 minutes, turning once halfway, until fork tender.

Make the avocado cream sauce: rinse and drain the cashews and place in a high powered blender. Add the avocado, lime juice, garlic, chili powder, salt and water. Blend on high until creamy, adding more water (1 tbsp. at a time) depending on how creamy you prefer.

Serve on a platter of rice (as shown) or on top of tortillas, or as a side on its own. There will be enough avocado cream sauce to last a few days, just keep it covered in the fridge - it's perfect for dipping veggies, chips, or on top of any taco!