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.