Dinner Salad with Radicchio and Roasted Sweet Potatoes

Cashew Dressing:
1/2 cup salted, roasted cashews
1/4 cup vegetable oil
3 Tbsp. unseasoned rice vinegar
3/4 tsp. crushed red pepper flakes
3/4 tsp. fish sauce
3/4 tsp. honey
1 garlic clove
Kosher salt
Salad:
4 small sweet potatoes (about 1 1/2 lb. total), scrubbed, halved lengthwise
2 Tbsp. extra-virgin olive oil
4 large eggs
2 heads of radicchio (about 1 lb. total), quartered, cores removed, leaves separated
1 small fennel bulb, quartered lengthwise, thinly sliced lengthwise
2 Tbsp. unseasoned rice vinegar
1/2 cup crushed salted, roasted cashews
1/2 cup cilantro leaves with tender stems
Kosher salt

Cashew dressing:
Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and 1/3 cup warm water in a blender until very creamy, smooth, and pourable. Taste dressing and season with salt.
Salad:
Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with kosher salt; turn to coat. Arrange cut side down; roast until tender and cut sides are browned, 20–25 minutes. Let cool.
Bring a medium pot of water to a boil. Carefully lower eggs into water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool. Remove eggs from ice water, pat dry, and peel.
Toss radicchio, fennel, and vinegar in a large bowl; season with sea salt. Drizzle 1/2 cup dressing down sides of bowl. Using your hands, fold salad, working from the bottom out toward the sides of the bowl, until evenly coated in dressing.
Transfer salad to a platter. Tear sweet potatoes and eggs into 1 1/2" pieces and nestle into salad. Season egg yolks with sea salt. Drizzle more dressing over and top with cashews and cilantro. Serve with remaining dressing alongside.