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
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- 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.
- 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.
- Assemble the Tacos: Evenly divide the sweet potatoes, and then scrambled eggs, among the flour tortillas. Next top with your favorite toppings and enjoy!
