Sweet Potato, Sage, and Fried Egg Tacos Recipe

Ingredients

• Olive oil

  3 tbsp or 41g

• Sweet potato

  raw

  1 sweetpotato, 5" long or 130g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Garlic

  raw

  2 cloves, minced or 6g

• Sage

  Freshdirect

  2 tablespoon or 4g

• Corn tortillas

  4 tortilla or 96g

• Egg

  whole

  4 large or 200g

• Sour cream

  reduced fat, cultured

  2 tbsp or 30g

• Hot sauce

  2 tsp or 9g

• Radishes

  raw

  1 large or 9g

• Cilantro

  raw, coriander leaves

  4 tbsp or 4g

• Lime

  raw

  1 fruit or 67g

Directions

1. Heat two-thirds of the olive oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add the diced sweet potato, season with salt and pepper, and cook, stirring frequently, until softened and lightly browned on all sides, about 8 minutes.
2. Add the minced garlic and sage to the skillet, cooking until fragrant, about 30 seconds. Transfer the mixture to a bowl, cover, and keep warm.
3. Wipe out the skillet and add the remaining oil. Heat over medium-high heat until shimmering, then swirl to coat. Add eggs, season with salt and pepper, and fry until the whites are just set but the yolks are still runny, about 2 minutes.
4. Place tortillas on a warm serving dish and divide the sweet potato mixture evenly between them. Top each with a fried egg. Drizzle with sour cream and hot sauce, garnish with radishes and cilantro, and serve immediately with lime wedges.