Sweet potato breakfast tacos. Yes, that is what I said. I have been on a breakfast taco kick for a bit now, and this is my favorite version I have made yet. These Tacos are filled with flavorful roasted sweet potatoes and topped with a fried egg, avocado, a dollop of sour cream, and some spicy and slightly sweet YellowBird Blue Agave Sriracha. (I told you I’m obsessed with this sriracha!) Squeeze some lime over the top, and you’ll have one tasty breakfast.
One of the biggest differences from living near New York and here in Colorado is the breakfasts. In New York, the big thing people have in the morning is an egg sandwich. The made to order egg sandwiches can come on bread, bialys (sort of a flat non holed bagel), or even a toasted bagel. I used to love a toasted onion bagel with egg, ham, and avocado. Believe me, the onion bagel made it into an incredible breakfast experience!
But here, living along the Front Range, it’s breakfast burritos. In the Town of Berthoud, where I live, the local hole in the wall, really just a window, burrito place is actually an offshoot of a fantastic Mexican restaurant 2 doors down. People start lining line up down the block before the window even opens. Almost every morning, you can see them with their masks on patiently waiting to buy an overstuffed, absolutely tasty, breakfast burrito of eggs, potatoes, and whatever and other tasty fillings you could desire that is enough for 2. They are really delicious and huge.
At home, making a burrito seemed to be too much for me but a breakfast taco is more the right size. Now that’s a different story. I started out with just a fried egg and topped it off with some avocado on a 6-inch tortilla. But I wanted something with a little more heft, but not as much as a burrito. The addition of some roasted sweet potatoes did the trick.
These Sweet Potato Breakfast Tacos are really easy to make. The roasting of the sweet potatoes can be done as you prep all the other ingredients. All you have to do when the potatoes are finished roasting is fry the eggs and put together these absolutely delicious breakfast tacos. Warming up the tortillas is also a great trick. Warm tortillas make all the difference. Don’t skip that step. Depending on the level of hunger, you could eat two or three of these babies, or you could serve just one as part of a fabulous brunch. The roasted sweet potatoes will hold for a while or they can be reheated.
- 2 cups cubed sweet potatoes about 1 medium sweet potato
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Pinch of salt and pepper
- 6 eggs
- 1 ripe avocado pitted and sliced or cubed
- 6 6- inch tortillas flour or corn
- Sour cream or plain Greek yogurt
- Yellow Bird Sriracha
- Fresh lime wedges
-
Preheat the oven to 400°
-
Line a baking sheet with Silpat or foil.
-
Toss the cubed sweet potatoes with the chili powder, smoked paprika, salt and pepper, and the olive oil. Spread the coated sweet potatoes out on a prepared baking sheet.
-
Bake for 30-35 minutes until the cubed sweet potatoes are cooked through and starting to brown on the edges. Toss them around halfway through the baking time.
-
Set aside as you prepare the tacos.
-
Heat a griddle or skillet over medium-low heat.
-
Have a plate lined with a tea towel or paper towels.
-
Warm each tortilla quickly on the hot pan heating each side for a few seconds to heat them up.
-
Place them on the towel-lined plate and cover them completely to keep them warm. You could place them in the still-warm oven from baking the sweet potatoes with the door ajar, to keep them warm. But make sure the oven is not too hot to toast them. You want them to just be warm.
-
Drizzle some olive oil onto the hot pan, enough to nicely coat the bottom.
-
Crack the eggs individually onto the pan and fry to desired doneness. For this recipe, I like over-easy. This can be done in batches. Add more olive oil as necessary.
-
When ready to plate, place ¼ cup or so of the sweet potatoes onto each warm tortilla. Top each taco with a fried egg, avocado slices, a dollop of sour cream or yogurt, and a drizzle of sriracha.
-
Serve each taco with a lime wedge.
