Sweet Potato and Egg Breakfast Tacos

1.Preheat your oven to 425°F (220°C).

2.In a mixing bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.

3.Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

4.Roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized on the edges.

5.While the sweet potatoes roast, whisk together the eggs, whole milk, and a pinch of salt in a bowl until well combined.

6.Heat a non-stick skillet over medium-low heat and add the butter.

7.Pour in the egg mixture and cook gently, stirring continuously with a spatula to create soft, creamy scrambled eggs. Remove from heat just before fully set to avoid overcooking.

8.Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds per side or until pliable and slightly toasted.

9.To assemble each taco, place a spoonful of roasted sweet potatoes on a tortilla, top with a generous portion of soft scrambled eggs, and add a spoonful of fresh salsa.

10.Garnish with chopped cilantro and jalapeño slices if using.

11.Serve immediately with lime wedges on the side for squeezing over the tacos to add brightness.