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Sweet Potato Breakfast Tacos

Learn how to make an amazing Mexican style Sweet Potato Breakfast Tacos with a unique set of ingredients. Plus learn why you should use cream in eggs to create perfect, fluffy scrambled eggs.

An overhead shot of four Sweet Potato Breakfast Tacos garnished with lime wedges and cilantroFluffy scrambled eggs create a lush bed for crispy bacon pieces, roasted sweet potato cubes, melted cheese, picante sauce and fresh cilantro in these unique fall-themed breakfast tacos.

Roasted cubed sweet potato in a baking dish used for making breakfast tacos

Tips for Making the Best Breakfast Tacos

  • Use mini flour tortillas and heat them up so they’re warm and soft before adding the taco filling. You could use corn tortillas (plus will make these breakfast tacos gluten-free) but they’re tougher and will give a different flavor. I find the flour tortillas are best for breakfast tacos.
  • Feel free to add extra chili and spices for extra heat. You could top with hot sauce or add fresh or dried chili to the salsa or sweet potato
  • Make sure you cut the sweet potato into even cubes so they cook evenly
  • If you don’t have cheddar cheese you could try pepper or monterey jack, queso, manchego, gruyere or fontina. They’d all work really well!
  • Adding half and half to scramble eggs make them light and fluffy.
  • Can use crumbled cooked sausage or chorizo instead of bacon.

A close up of Sweet Potato Breakfast Tacos sitting on brown paper

Should I add cream to scrambled eggs?

Yes, adding cream to scrambled eggs creates fluffy and airy eggs. The water in half and half boils and makes steam as it cooks, adding moisture and fluffing up the eggs.

The fat in half and half coats the egg proteins that bond together while cooking; without this they bond together tighter and squeeze out extra moisture, creating tougher eggs. Milk, or even heavy cream, can be used as well; but half and half has the perfect ratio of water to cream.

Sweet Potato Breakfast Tacos stacked together with salsa in the background

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Sweet Potato Breakfast Tacos recipe at-a-glance:

Flavor profiles: Savory, bacony, and cheesy with rich picante flavor.
Texture: Fluffy eggs, crispy bacon, and soft sweet potatoes create a symphony of textures.
Dietary Options/Substitutions: For vegetarian omit bacon. For gluten-free use corn tortillas.

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Sweet Potato Breakfast Tacos recipe - www.platingpixels.com
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5 from 4 votes

Sweet Potato Breakfast Tacos

Scrambled eggs, bacon, roasted sweet potato cubes, cheese, picante sauce and fresh cilantro.
Course Breakfast
Cuisine Mexican
Keyword breakfast tacos, easy breakfast tacos, sweet potato tacos
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 366kcal
Servings 6 servings
Author: Matt Ivan
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

  • 2 cups cubed sweet potatoes, about ½-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 6 strips bacon, thick-cut
  • 8 large eggs
  • 1 tablespoon half and half
  • ½ cup salsa
  • 6 mini flour tortillas, or corn
  • ½ cup shredded cheddar cheese
  • Fresh cilantro, as garnish
  • Lime wedges, as garnish

Instructions

  • Pre-heat oven to 425º F. Toss sweet potato cubes with olive oil, ½ teaspoon salt and ½ teaspoon pepper. Place on a large baking sheet in a single layer and roast for 20–25 minutes, until browned and tender.
  • Meanwhile: Cook bacon in a skillet or pan on medium-high until crispy; about 8 minutes, rotating half-way. Remove bacon and cut into small pieces. Drain oil from pan, reserving 1–2 tablespoons.
  • In medium bowl whisk together eggs, remaining salt and pepper, half and half, and 1-tablespoon picante sauce. Heat leftover bacon grease in pan to medium heat. Add egg mixture, cook 4–5, stirring frequently until eggs are set and fluffy.
  • Heat tortillas, then top each with scramble eggs, sweet potatoes and bacon pieces. Sprinkle cheddar cheese on top and garnish with salsa, fresh cilantro and squeezed lime juice.

Notes

  • Use mini flour tortillas and heat them up so they're warm and soft before adding the taco filling. You could use corn tortillas but they're much tougher and will give a different flavor. I find the flour tortillas are best for a breakfast recipe.
  • Feel free to add extra chili and spices for extra heat. You could top with hot sauce or add fresh or dried chili to the salsa or sweet potato.
  • Make sure you cut the sweet potato into even cubes so they cook evenly.
  • If you don't have cheddar cheese you could try pepper jack, queso, manchego, gruyere or fontina.
  • You can substitute milk or cream for the half and half.
  • You could also use crumbled cooked sausage or chorizo instead of bacon.
Nutrition Facts
Sweet Potato Breakfast Tacos
Amount Per Serving
Calories 366 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 243mg81%
Sodium 907mg39%
Potassium 329mg9%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 3g3%
Protein 15g30%
Vitamin A 6710IU134%
Vitamin C 1.1mg1%
Calcium 148mg15%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Sweet Potato Breakfast Tacos
Breakfast Recipes | Fall Recipes and Comfort Food | Gluten-Free Recipes | Pork Recipes | Recipes | Thanksgiving Recipes

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34 Comments

  1. 5 stars
    I love me some tacos. Really LOVE. Any time of day. Never made breakfast tacos with sweet potatoes before…perfect for fall!

  2. Mmmmmmm … I just love Mexican foods for breakfast – huevos rancheros, breakfast burritos – anything like that! So, of course, I was in love with this recipe right from the start! But what’s really special here is the unique and delicious inclusion of those roasted sweet potatoes – what a fantastic idea! Such a great recipe!

  3. These look absolutely delicious.

    They look really hearty and would be the perfect comfort food for a cool Saturday Morning.

    I’ve been exploring more with sweet potatoes and will try this one soon.

  4. These look SO good! I hadn’t thought to use sweet potatoes for breakfast, but it makes perfect sense! I love that it adds some extra color (and nutrients) to the dish!

    1. Traditional regular potatoes are used in regular breakfast, but these make them fun fall themed. Plus pretty colors like you said. Thanks Brittany!

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