Sweet Potato Breakfast Tacos

Recipe & Images by Sam Hillman

The trick here is to keep the egg yolk runny, so it doubles as a bit of a sauce. If you're not into that, a little swipe of aioli (or chipotle mayo?!) would not be out of place here. On second thought, a swipe of aioli is never really out of place anywhere.

Sweet Potato Breakfast Tacos


3 sweet potatoes (a mix of different ones like Japanese yams etc. are particularly good), diced into 1cm cubes (leave the skin on)

2 tablespoons of smoked paprika

1 tsp of cinnamon

a few decent glugs of olive oil

an egg or two per person

chilli flakes

salt and pepper

To serve: corn or wheat tortillas, feta, coriander, wedges of lime, shaved radish, slices of avocado, hot sauce.


Preheat your oven to around 220 degrees and throw the sweet potato around in a bowl with the oil and the spices, to coat. Spread them over a lined baking tray (making sure it’s big enough for a single layer of potatoes, without them getting too up in each other’s face).

Roast for thirty-ish to forty-ish minutes, until they’re all caramelized with the odd black bit on the corner, turning them a couple of times along the way. Once they’re done, remove from the oven and turn it off.

Throw your tortillas in the still-warm oven to heat them up a tad (you could also heat them in a pan if your egg-frying doesn’t monopolies your stove-top, but you may as well make the most of the leftover oven heat).

Fry up an egg or two per person in plenty of olive oil. Sprinkle eggs with salt, pepper and chill flakes. Fill tortillas with an egg, a scattering of sweet potato and top with avocado, feta, hot sauce, coriander and a squeeze of lime.

You could (should!) also fry off some crumbled bits of chorizo and throw them in there.