Breakfast Sweet Potato Tacos
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- 1 large sweet potato, peeled and shredded
- 1 red chili, seeded and chopped
- 1 teaspoon cumin seeds
- 2 tablespoons olive oil
- 4 large eggs, scrambled
- 8 (6 inch) corn tortillas
- 4 ounces pepper jack cheese, grated
- 1/2 cup sour cream
- 1 lime, juice only
- Tomatillo salsa
- Fresh cilantro
- Salt and pepper
- There’s not much chopping that you need to do for this recipe, but there is some grating. Get out your box grater and scrape up a sweet potato and some cheese.Grating the potato makes it perfect for a taco filling. It also means that it will cook very quickly.
- Add the grated potato filling to a large skillet with a drizzle of oil, some diced red chili, and some cumin seeds. I like to use whole cumin seeds. Just toss them in!
- A pinch of salt and pepper isn’t a bad idea either.Don’t over cook this!
- This will cook quickly… definitely under five minutes over medium-ish heat. Whatever you do, don’t overcook it or it will turn to mush!
- Meanwhile, you’ll want to cook some eggs to make this really a breakfast taco. I just scrambled up a few eggs and cooked them in a small skillet over medium heat until they were fluffy and just cooked.
- It’s kind of hard to see, but I actually try to pull the eggs when they are slightly undercooked because they will keep cooking once they are off the heat.
- Making the Tacos
- While this stuff is cooking you (or a helper) can prep the other parts of the taco. I just used some jarred tomatillo salsa and stirred some lime juice into sour cream as a quick drizzle-topping.
- Then lay out your tortillas and sprinkle on some cheese. Bake these for a few minutes at 350 degrees F. to warm the tortillas and melt the cheese.
- Then it’s just a matter of building. Pile on some sweet potato mix, some eggs, salsa, more cheese, a drizzle of the sour cream mixture, fresh cilantro, and a pinch of salt and pepper.
- Chow down.
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