Sweet Potato, Sage, and Fried Egg Tacos Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 29, 2018
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A breakfast of champions. Photographs: J. Kenji Lopez-Alt. Video: Serious Eats Video.

With a large stash of really great tortillas in my fridge at all times, I wind up making a lot of tacos. My favorite in recent memory are these sweet potato tacos flavored with sage and topped with sliced radish, cilantro, crema, and a fried egg. Great for breakfast, but really good any time of day.

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Why this recipe works:

  • Fried sage and sweet potatoes are a naturally delicious flavor combination that works well in tacos.
  • A fried egg provides a liquid yolk that combines with a dash of hot sauce and crema in lieu of a more traditional salsa.

Note: If you can't find Mexican crema, substitute with sour cream thinned out with milk or heavy cream until a light, pourable consistency is reached.

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Recipe Facts

4.5

(4)

Active: 30 mins
Total: 30 mins
Serves: 2 servings

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Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large sweet potato, cut into 1/4- to 1/2-inch dice (about 3/4 pound)
  • Kosher salt and freshly ground black pepper
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 2 tablespoons minced fresh sage leaves
  • 4 warm soft corn tortillas (use 8 tortillas and double them if using store-bought machine-made tortillas)
  • 4 large eggs
  • 2 tablepoons Mexican-style crema (see note)
  • Hot sauce, to taste
  • 1 large radish, thinly sliced
  • Chopped fresh cilantro leaves
  • 1 lime, cut into wedges

Directions

  1. Heat 2 tablespoons oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add sweet potato, season with salt and pepper, and cook, stirring and tossing frequently, until softened and lightly browned on all sides, about 8 minutes. Add garlic and sage and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a bowl, cover, and keep warm.

  2. Wipe out skillet and add remaining tablespoon oil. Heat over medium-high heat until shimmering and swirl to coat. Add eggs, season with salt and pepper and fry until whites are just set but yolks are still runny, about 2 minutes.

  3. Meanwhile, place tortillas on a warm serving dish and divide sweet potato mixture evenly between them. Top each with a fried egg. Drizzle with crema and hot sauce, garnish with radishes and cilantro, and serve immediately with lime wedges.

Special equipment

Large cast iron skillet or large nonstick skillet

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