Breakfast Tacos with Sweet Potatoes, Sausage, Spinach, and Lime Crema make an ideal first meal of the day. They’re filling and flavorful, and the drizzle of crema takes these tacos over the top!
There’s nothing like attending a food festival to inspire you. Recently, I attended the Arizona Taco Festival: imagine a giant field filled with rows of taco booths and other goodies!
This is a sponsored post written by me on behalf of Shamrock Farms. The opinions and content are my own.
Once I had my fill of festival food, I had to come up with another tasty taco recipe of my own, right? I came up with Breakfast Tacos with Sweet Potatoes, Sausage, Spinach, and Lime Crema. What a great way to start the day!
The sweet potatoes and sausage in these tacos are a great combo: I love the sweet-and-savory flavors! The green spinach is a nice touch, too.
If you’re a taco lover like I am, try a few of my other taco recipes, like Pork Carnitas Tacos with Roasted Butternut Squash Puree or these Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce. I never wait for a Taco Tuesday to enjoy them – they’re so easy to make, any day of the week!
At the taco event, I met up with the folks from Shamrock Farms Milk. Milk at a taco festival? Yes! There’s nothing better than ice-cold milk to help extinguish the heat from spicy salsa. No joke – milk really does do the trick!
I tried all sorts of spicy salsas and sauce at the Holy Hot Sauce Tent at the taco festival and cooled things down with Shamrock Farms milk. It really did “extinguish the anguish!”
I love using local ingredients and products when I make meals, and for this recipe, I was fortunate to be able to use Shamrock Farms milk and sour cream. Here in Phoenix, Shamrock Farms milk is locally sourced from its own family farm.
Visit Shamrock Farms for news and updates about their products.
Breakfast Tacos with Sweet Potatoes, Sausage, Spinach, and Lime Crema
For my Breakfast Tacos with Sweet Potatoes, Sausage, Spinach, and Lime Crema, I added a touch of milk to my eggs before scrambling them. One of my favorite things about these tacos is the lime crema drizzled all over them! It’s so easy to put together: just sour cream, garlic powder (optional), and a touch of lime juice. So yummy!
Milk really does go with tacos! Whether you’re eating them on the spicy side and you need something to tame the heat, or you’re adding some milk to the eggs in Breakfast Tacos with Sweet Potatoes, Sausage, Spinach, and Lime Crema, milk’s got you covered!
You’ve gotta give my breakfast tacos a try! You can enjoy them for any meal of the day!
Patricia Conte/Grab a Plate
Serves Make 6 tacos
5 based on 2 review(s)
- 8 ounces sausage
- 1-1/2 tablespoon butter
- 3 eggs
- 1/4 cup milk
- Salt and black pepper for seasoning
- 2 medium-sized sweet potatoes, peeled and cubed
- 1/4 teaspoon ancho chile powder
- 3 handfuls spinach
- 6 street-taco-sized flour tortillas (about 4 inches in diameter)
- Cilantro as garnish
- 1/3 cup sour cream
- 2 tablespoons lime juice
- 1/2 teaspoon garlic powder
- Mix the sour cream, lime juice, and garlic powder in a bowl and refrigerate until ready to serve.
- Brown the sausage in a skillet over medium heat, breaking it up with the back of a spoon. Once cooked, transfer the sausage from the pan to a bowl.
- Add the sweet potatoes to the skillet use to cook the sausage. Season with salt, black pepper, and the chile powder. Cook for several minutes, tossing once. Add 4-6 ounces of water to the skillet, cover, and continue to cook for about 10 minutes (or until soft). Stir once or twice as they cook.
- Remove the pan from the heat and add the spinach to the skillet. Toss to combine.
- Add the sweet potato mixture to the sausage, and keep warm.
- In a bowl, whisk the eggs and milk, and season with a bit of salt and black pepper. Melt the butter in a skillet over medium-high heat. Scramble the eggs.
- Place the tortillas on a platter. Evenly divide the sausage mixture between the tortillas. Divide the scrambled eggs and add over the tops.
- Drizzle the lime crema over the top of each taco.
- Garnish with cilantro