Ingredients:

  • 1 large (about 1 lb / 450g) Sweet Potatoes, peeled and diced into 1/2-inch cubes
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Smoked Paprika
  • Pinch (about 1/8 tsp) Cinnamon
  • Salt & Black Pepper, to taste
  • 6 Large Eggs (or 1 can black beans, rinsed, for vegan option)
  • 1 Tablespoon Unsalted Butter (or oil)
  • 8 (6-inch) Corn Tortillas
  • 1/4 cup Crumbled Cotija Cheese (or Feta)
  • 1/2 cup Plain Greek Yogurt (or sour cream)
  • 1 teaspoon Adobo Sauce (from chipotle can, adjust to taste)
  • 1 Tablespoon Freshly Squeezed Lime Juice
  • 1–2 Tablespoons Water (or milk, to thin)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, cinnamon (if using), salt, and pepper until evenly coated.
  3. Spread potatoes in a single layer on the prepared sheet. Roast for 20–25 minutes, flipping halfway through, until fork-tender and slightly browned.
  4. While potatoes roast, make the crema: Whisk together the Greek yogurt, adobo sauce, lime juice, and a pinch of salt in a small bowl. Add water/milk slowly until a drizzling consistency is reached. Set aside.
  5. Heat butter in a non-stick skillet over medium-low heat. Whisk eggs lightly with a splash of water and season with salt/pepper. Pour into the pan and gently pull the eggs around until just set and fluffy. Remove from heat immediately.
  6. Heat tortillas one by one in a dry skillet over medium heat for about 30 seconds per side until soft and pliable. Keep warm wrapped in a tea towel.
  7. Assemble the Sweet Potato Breakfast Tacos: Layer each warm tortilla with scrambled eggs (or warmed black beans). Top generously with the roasted sweet potatoes.
  8. Drizzle with the chipotle crema and sprinkle with crumbled Cotija cheese. Serve immediately.