Author: Laura Doerr with Ways to my Heart
Servings 4 small tacos (2 people)
1 large (about 2 cups) sweet potato diced into small cubes
1 tbsp olive oil
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp smoked paprika
1/8 tsp chili powder
1/8 tsp chipotle chili pepper powder
salt and pepper
4 oz chorizo sausage
3 large eggs
2 tbsp cotija cheese
4 small soft-shell tortillas warmed
fresh diced tomato
hot sauce or salsa
bell peppers and onions
1. Dice the large (or 2 small) sweet potato into small cubes. Add olive oil and sweet
potatoes to a medium non-stick skillet. Cook potatoes on medium to med-high for about
12-15 minutes or until crisp on the outside and soft in the center, stirring occasionally.
About half way through cooking add in the garlic powder, onion powder, smoked paprika,
chili and chipotle chili powders, and salt and pepper.
2. While the potatoes are cooking, brown the chorizo in a small skillet until cooked through.
Drain onto a paper towel lined plate. Wipe out the skillet and use the same one to scramble
the eggs. In a small bowl whisk the 3 eggs together with the splash of milk, season with
salt and pepper. Scramble over medium heat until cooked through.
3. Assemble the tacos using the warmed tortillas and layer the sweet potatoes, chorizo, and
scrambled eggs. Top with cotija cheese, fresh tomatoes, scallions, avocado, and your
favorite salsa or hot sauce. Enjoy!
I find it important to use a non-stick skillet for the sweet potatoes to avoid sticking. I've made
them in multiple kinds of pans and my good non-stick skillet really helps them crisp up and not
get mushy and sticky.
I use the really small soft-shell taco tortillas so the number of tacos you're able to assemble
will depend on the size tortillas you use. If you are using larger tortillas that you are filling more,
you can up the number of eggs to make them go further. This recipe has a lot of wiggle room,
you can make more or less depending on the number you want to make!