Recipe: Sweet potato, sage and fried egg tacos
A hearty, savory start to or end of the day, with the classic Mexican combination of tortillas, fried eggs and crema. Enjoy!
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Prep Time:30 minutes
- 3 tablespoons olive oil, divided
- 1 large sweet potato, cut into ¼ inch dice
- Kosher salt and black pepper
- 2 medium garlic cloves, minced
- 2 tablespoons minced fresh sage
- 4 large eggs
- Fresh corn tortillas, heated
- Sliced radishes
- Chopped cilantro
- 2 tablespoons Mexican crema*
- Hot sauce
- Lime wedges
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add sweet potato and season with salt and pepper. Cook, stirring often, until sweet potato is softened with a browned exterior, about 8 minutes. Add garlic and sage. Stir constantly until fragrant, about 30 seconds. Transfer potato mixture to a bowl to keep warm.
Fry eggs: Wipe out skillet, place over medium-low heat and add remaining tablespoon of olive oil. Crack eggs into pan, season with salt and pepper, and fry until whites are set, leaving yolks runny, about 2 minutes.
While the eggs cook, warm the tortillas, and spoon sweet potato mixture onto four tortillas. Top with cooked egg, sliced radishes, cilantro and a drizzle of crema and hot sauce, if desired. Serve with lime wedges and enjoy!
*If you do not have Mexican crema, mix a couple spoonfuls of yogurt with a squeeze of lemon juice, a dash of onion powder, salt and pepper.
Per serving (one-half of recipe, two tacos):
Calories: 370 Total Fat: 25g Saturated Fat: 5g Cholesterol: 370mg Sodium: 300mg Total Carbohydrate: 23g Fiber: 4g Sugars: 2g Protein: 14g
Adapted by Sydney Carroll from Serious Eats, author J. Kenji López-Alt, August 2018.