Sweet Potato, Sage, and Fried Egg Tacos Recipe

Name: Sweet Potato, Sage, and Fried Egg Tacos Recipe
Total time: 30 min
Yield: 2
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

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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How to Make Sunny-Side Up Fried Eggs

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.

How to Make Sweet Potato, Sage, and Fried Egg Tacos

Active: 30 mins

Total: 30 mins

Serves: 2 servings

Rate & Comment

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 tablespoons Mexican-style crema (see note)
Hot sauce, to taste
1 large radish, thinly sliced
Chopped fresh cilantro leaves
1 lime, cut into wedges

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.
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.
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.

Notes

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.

Special Equipment

Large cast iron skillet or large nonstick skillet

This Recipe Appears In

How to Make Sweet Potato, Sage, and Fried Egg Tacos

Nutrition Facts (per serving)
659	Calories
36g	Fat
67g	Carbs
20g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	659
% Daily Value*
Total Fat 36g	46%
Saturated Fat 9g	44%
Cholesterol 385mg	128%
Sodium 520mg	23%
Total Carbohydrate 67g	24%
Dietary Fiber 10g	35%
Total Sugars 13g
Protein 20g
Vitamin C 45mg	227%
Calcium 198mg	15%
Iron 4mg	22%
Potassium 1156mg	25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.