These delicious Sweet Potato Breakfast Tacos are full of tender roasted sweet potatoes, scrambled eggs, and topped with all of your favorite taco toppings!

Why You’ll Love These Sweet Potato Breakfast Tacos

  • Hearty and filling – the combination of roasted sweet potatoes and eggs makes these recipes perfectly hearty and filling.
  • Easy to make – all you have to do is roast some sweet potatoes and scramble some eggs to pull these tacos together.
  • Easy to customize – add your favorite veggies, customize the toppings, and make these tacos your own!

More Reader Breakfast Recipes

sweet potato breakfast taco ingredients

Recipe Ingredients

Sweet Potatoes: the base of these breakfast tacos are perfectly roasted sweet potatoes. The sweet potatoes are tossed in a delicious blend of spices before being roasted.

Spices: speaking of spices you’ll need garlic powder, chili powder, and cumin.

Eggs: you’ll need six large eggs to make these tacos.

Green Onion: I love the flavor of the green onion in these tacos.

Flour Tortillas: tender, soft flour tortillas are perfect for these tacos.

Oil: you’ll need avocado or olive oil for this recipe.

roasted sweet potatoes on sheet pan

Ingredient Substitutions

  • Sweet Potatoes – you can easily swap the sweet potatoes in this recipe for white potatoes instead!
  • Eggs – need a vegan option? you can swap the eggs for your favorite vegan egg substitute.
  • Tortillas – start with your favorite tortillas! corn, flour, or grain free – whatever you prefer!
  • Veggies – if you want to customize these tacos you can add some sautéed veggies to your scrambled eggs. Sautéed spinach, kale, or bell peppers would be delicious!

Helpful Kitchen Tools

scrambled eggs in pan

How to Make Breakfast Tacos

Step One: Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

Step Two: Toss 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.

Step Three: When 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.

Step Four: Evenly divide the sweet potatoes, and then scrambled eggs, among the flour tortillas. Next top with your favorite toppings and enjoy!

breakfast tacos

Topping and Serving Ideas

  • avocado – a slice of fresh avocado or homemade guacamole is a great addition to these breakfast tacos, too!
  • cilantro – you can add a sprinkle of fresh cilantro on top of each taco to finish them off!
  • diced tomato – to add some freshness you can go with diced tomato or homemade pico de gallo!
  • pickled onions – I love adding these to tacos for a fresh, sweet, and tangy bite. If you need to make a homemade batch you can use THIS RECIPE
  • jalapeños – thinly sliced fresher or pickled are both great options!
  • sharp cheddar – for the perfect cheesy finish.
  • Greek yogurt or sour cream – whole milk Greek yogurt or sour cream are both delicious.
  • hot sauce – for the final spicy kick!

How to Store and Reheat

Store: if you have any leftover sweet potatoes, store them in an air-tight container in the fridge. I recommend making one egg per person so that you don’t have leftovers as the scrambled eggs are best fresh.

Reheat: you can reheat any leftover sweet potatoes in the oven at 400 degrees until warmed through or on the stovetop in a skillet over medium-high heat.

three breakfast tacos

More Delicious Taco Recipes

I hope you give these Sweet Potato Breakfast Tacos a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! 

Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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three breakfast tacos

Sweet Potato Breakfast Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Ashlea Carver
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: Mexican inspired
  • Diet: Vegetarian

Description

These delicious Sweet Potato Breakfast Tacos are full of tender roasted sweet potatoes, scrambled eggs, and topped with all of your favorite taco toppings!


Ingredients

Scale

For the Roasted Sweet Potatoes

  • 2 cups cubed sweet potatoes, diced 1/2 inch
  • 1 tablespoon avocado or olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin

For the Tacos

  • 1 tablespoon avocado or olive oil
  • 1 green onion, thinly sliced
  • salt and pepper, to taste
  • 6 eggs
  • 6 (6 inch) flour tortillas

Toppings

  • sharp white cheddar cheese, shredded
  • sliced avocado
  • chopped cilantro
  • pico de Gallo
  • hot sauce

Instructions

  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  2. Roast the Sweet Potatoes: Toss 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.
  3. Make the Eggs: When 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.
  4. Assemble the Tacos: Evenly divide the sweet potatoes, and then scrambled eggs, among the flour tortillas. Next top with your favorite toppings and enjoy!

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: EAT LOVE EAT

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5 Comments

  1. Stephanie says:

    These were delicious and a nice change from my typical eggs and toast. Great recipe! Also my kids loved them too!






  2. Just made these and they are so delicious! Thank you! I used corn tortillas heated in a skillet with scant butter and all your suggested toppings plus a dollop of sour cream.
    My husband said ‘don’t lose this recipe!’






  3. Made these this morning. SO bomb! Will make it again. Like my namesake says, you can roast the sweet potatoes ahead of time and just warm them as you cook everything else.

  4. I’m definitely making these soon!

    1. Ashlea Carver says:

      Yay! So happy to hear that, Udeme! They’re my favorite! Let me knnow what you think!