Sweet Potato Egg Breakfast Tacos

Description

Sweet Potato Egg Breakfast Tacos are warm tortillas filled with roasted spiced sweet potatoes, soft scrambled eggs, avocado, cotija or feta, cilantro, lime, and optional hot sauce. The sweet potatoes get crisp edges, while the eggs and avocado keep the tacos creamy and satisfying in each bite.

Instructions

1. 1Equipment: a sheet pan, parchment paper, a cutting board, a sharp knife, a vegetable peeler, a large mixing bowl, a medium nonstick skillet, a small bowl, a whisk or fork, a silicone spatula, a dry skillet or microwave for warming the tortillas, paper towels, and a clean kitchen towel.
2. 2Move the oven rack to the middle position and preheat the oven to 425°F (220°C). Line the sheet pan with parchment paper for easy cleanup.
3. 3Peel the sweet potato and place it on the cutting board. Cut it in half the long way, then cut each half into 1/2-inch slices, then into 1/2-inch cubes. Keeping them the same size helps them cook evenly.
4. 4Put the cubes in the large bowl. Drizzle with 1 tablespoon olive oil. Add 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon of the salt, and 1/4 teaspoon black pepper. Toss with your hands or a spoon for about 30 seconds, until every cube is shiny and coated.
5. 5Spread the cubes on the parchment in a single layer with about 1/2 inch of space between them. Crowding makes them steam instead of crisp.
6. 6Roast on the middle rack for 18 to 22 minutes, flipping them once with the spatula at the 12-minute mark. They are done when the outsides are deeply golden brown with crisp edges and a knife slides in with no resistance.
7. 7While the sweet potatoes finish roasting, crack the 4 eggs into the small bowl. Add the 2 tablespoons almond milk and the other 1/4 teaspoon salt. Whisk briskly for 20 seconds, until evenly pale yellow with no white streaks.
8. 8Place the skillet over medium-low heat (about 3 out of 10). Add the 1 teaspoon butter or olive oil and let it melt and foam for about 30 seconds, swirling to coat the pan.
9. 9Pour in the eggs. Wait 20 seconds without touching them, then gently push the eggs from the edges toward the middle with the spatula. Pause 15 seconds, then push again. Repeat for 2 to 3 minutes, until the eggs look soft, glossy, and just set with no wet liquid left. Turn off the heat right away.
10. 10Warm the tortillas: stack and wrap them in a damp paper towel, then microwave for 25 seconds. Or warm them one at a time in a dry skillet over medium heat for 20 seconds per side. Wrap them in the clean kitchen towel to stay soft.
11. 11To assemble, place 2 warm tortillas on each plate. Divide the scrambled eggs evenly among the 4 tortillas (about 1/4 cup per taco). Divide the roasted sweet potatoes evenly over the eggs (about 1/3 cup per taco).
12. 12Add one-quarter of the avocado slices, 1 tablespoon crumbled cheese, and 1 1/2 teaspoons cilantro to each taco.
13. 13Squeeze a lime wedge over each taco right before eating. Add a few drops of hot sauce if you like heat. Serve right away.

Tips and Tricks

1. 1

   Cut the sweet potato evenly. Pieces around 1/2 inch cook at the same speed, which keeps some pieces from burning while others stay firm. Even cubes also fit better inside small tortillas. That size also makes the tacos easier to fill.

2. 2

   Give the potatoes space on the pan. Crowded sweet potatoes release steam and turn soft. A single layer with space between pieces helps the edges brown and gives the tacos better texture. This gives the filling better roasted flavor overall.

3. 3

   Stop the eggs while they are glossy. Soft eggs make the tacos creamy and balance the roasted potatoes. If the eggs cook too long, they can taste dry inside the tortilla. Soft eggs help the tacos feel creamy and balanced.

4. 4

   Assemble after reheating. For meal prep, keep the roasted potatoes, eggs, tortillas, and toppings separate. Building the tacos at the last minute keeps the tortillas soft, the avocado fresh, and the lime bright.