Bring a large pot of water to a boil. When the water starts to boil add the sweet potatoes kept whole with skin on. Cover and let cook for about 8-10 minutes until you can just pierce them.

To make the sauce: combine all the ingredients in a food processor or blender and mix until combined. Set aside until ready to serve.

Preheat the oven to 425 degrees F. On a large baking sheet combine corn kernels and brussel sprouts. Toss with some olive oil, season with some salt and pepper and layer a few sprigs of fresh thyme across the baking sheet. Cook for 20 minutes. Remove from heat and add kale to baking tray. Return to the oven and cook an additional 5 minutes or until kale begins to crisp a little. Set aside once ready or keep warm until ready to assemble.

While the vegetables are cooking, finish off the sweet potatoes. Once boiled, remove from the water and thinly slice into rounds. You should yield about 6-8 rounds per potato. On a flat top or griddle melt some butter. When hot place the sweet potato rounds leaving a bit of space in between. Season with salt and pepper and fresh thyme and cook until browned on both sides. About 2-3 minutes per side. This will give the potatoes a nice crisp exterior and leave them soft on the inside. Repeat until all potatoes are cooked.

To serve: warm the tortillas on the same flat surface just a few seconds per side. Assemble with a bit of sauce spread at the bottom and layer with kale and brussel sprouts. Next add 1-2 sweet potato per taco, top with corn, crumbled feta, fresh cilantro, extra sauce and serve with lime on the side.