Sweet Potato Breakfast Tacos

Name: Sweet Potato Breakfast Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cup Sweet Potato (2 cups cubed sweet potatoes, diced 1/2 inch); 2 tbsp Avocado Oil (1 tablespoon avocado or olive oil + 1 tablespoon avocado or olive oil); ½ tsp Table Salt (1/2 teaspoon salt + salt and pepper, to taste); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ½ tsp Chili Powder (1/2 teaspoon chili powder); ¼ tsp Cumin Seeds (1/4 teaspoon cumin); 1 piece Scallion (1 green onion, thinly sliced); 6 pieces Egg (6 eggs); 6 pieces Flour Tortilla (6 (6 inch) flour tortillas); 0 pieces Cheddar Cheese (sharp white cheddar cheese, shredded); 0 pieces Avocado (sliced avocado); 0 pieces Cilantro (chopped cilantro); 0 pieces Pico de Gallo (pico de Gallo); 0 pieces Hot Sauce (hot sauce)

Sweet Potato Breakfast Tacos - Breakfast (Mexican)

40 minMexican

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
2Roast the Sweet Potatoes
3Toss the diced sweet potatoes in the oil, sea salt, garlic powder, cumin, and chili powder until well coated. Place the diced sweet potatoes in a single layer on the lined sheet pan. Bake for 20-25 minutes until the sweet potatoes are slightly crisp on the outside and tender on the inside.
4Make the Eggs
5When the sweet potatoes are done, it’s time to make the eggs. Add the eggs to a large mixing bowl and season with salt and pepper. Whisk until the eggs are well combined. Next, add a bit of avocado or olive oil to a skillet and heat over medium heat. Once hot add the thinly sliced green onion and sauté for 1-2 minutes. Next, add the eggs and gently cook until fluffy and set, moving them around the pan as needed.
6Assemble the Tacos
7Evenly divide the sweet potatoes, and then scrambled eggs, among the flour tortillas. Next top with your favorite toppings and enjoy!