Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze

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Tacos:

8 blue corn tortillas

1 cup grated White Cheddar cheese

1 cup grated Monterey Jack cheese

2 medium sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices

Salt and white pepper to taste

1/4 cup olive oil

1 tablespoon ancho chile powder

Ancho-Maple Glaze:

1/2 cup maple syrup

1 tablespoon Dijon mustard

1 tablespoon ancho chile powder

Salt and freshly ground pepper