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Sweet Potato Tacos with Almond Salsa

Name: Sweet Potato Tacos with Almond Salsa
Prep time: 55 min
Cook time: 1 h 40 min
Yield: 4
Ingredients: 1 1/2 lbs sweet potatoes, preferably Japanese; 1 bottle white wine; 5–6 sprigs fresh thyme; 5–6 sprigs fresh parsley; 2 leeks; Kosher salt; 2 T olive oil; 7 T butter, plus more for serving; 3 cloves garlic, unpeeled; 12 corn tortillas; 3/4 lb Oaxacan or panela cheese; Almond Salsa; 1/2 C crumbled feta; 1/4 C toasted pine nuts or slivered almonds; 1 C thinly sliced scallions, green parts only; 2 red bell pepper; 1 T neutral oil; 1 oz dried chiles de árbol, stems removed but left whole; 1/2–1 habanero pepper, split lengthwise; 2 T pine nuts; 3 T sliced almonds; 1 lb small tomatillos, rinsed and peeled; 2 plum tomatoes, quartered; 1 C water; 3/4 t kosher salt, plus more to taste; 2–2 1/2 T red wine vinegar

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