Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and cut sweet potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

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

In a medium bowl, combine radishes, cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), 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 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 (you’ll use the rest later). Return to oven until glazed and shiny, 2-3 minutes.

Wrap 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.