Breakfast Tacos with Spinach & Japanese Sweet Potatoes

Tacos BFast

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 egg

1 small handful of baby spinach

3 sweet potato wedge-fries

shredded cheese

 

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!

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