• Preheat oven to 400 Deg F

Marinade

• Wizz the cilantro, lime juice, olive oil, chili powder, cumin and salt. Cut the sweet potato in ½" cubes. In a medium bowl, toss sweet potato cubes with marinade. In a resealable bag, place the ribeye steak and the remaining marinade. Tenderize the steak while rubbing the marinade into the meat. Place the sweet potatoes and steak into refrigerator for 1-12 hours.
  

Cooking

• In a lined baking sheet, scatter the marinated sweet potato cubes and then bake for 25 mins.
  
• In a pan, sear both sides of the steak over a small amount of vegetable oil for about 1 minute on each side. After the sweet potato timer ends, add the steak and roast for an additional 5 minutes.
  
• Remove the steak from the oven and allow to rest. Cube the steak for serving.
• In a pan or within a covered dish in the oven, warm the tortillas. Chop fresh cilantro and serve with lime crema (See below).
  

Lime Crema

• In a small bowl, whisk the sour cream, heavy whipping cream, sea salt and freshly squeezed lime juice.