Japanese sweet potatoes are–by far–the best type of sweet potatoes. Contrary to their name, these potatoes aren’t as sweet as their yam counterpart but they do have a subtle sweetness that isn’t overpowering. I love to make sweet potato wedge-fries using Japanese sweet potatoes and pairing them with homemade truffle aioli.
The other morning we had some leftover sweet potato fries, so I decided to incorporate them into my breakfast. Breakfast tacos are an easy meal when you’re in a rush and can be loaded with different vegetables, cheeses, and meats. This morning I decided to make a spinach and sweet potato scramble which I later added to a corn tortilla to make my breakfast taco.
Here’s what you’ll need:
1 corn tortilla
1 small handful of baby spinach
3 sweet potato wedge-fries
1) Beat the egg in a small bowl.
2) Heat a skillet over medium-high heat and add the sweet potato into the pan. Let the sweet potatoes warm up, then add the egg and spinach. Flip the eggs after about 1 min and finish cooking the eggs.
3) Warm the corn tortilla up in the microwave or in another pan. Add a little bit of shredded cheese and then place the scrambled eggs on top.
Ps. This is not a part of the BuzzFeed challenge, but I wanted to share this yummy recipe with you all!