AIP Friendly Sweet Potato Breakfast Tacos

Total time55 min

Prep time20 min

Cook time35 min

AIP Friendly Sweet Potato Breakfast Tacos

Breakfast just got a serious upgrade. These morning tacos are built around caramelized roasted sweet potato and warmly spiced ground turkey, all wrapped in soft, homemade cassava flour tortillas and finished with a bright, chunky avocado salsa. Every component is made from scratch, which means you stay in complete control of what goes into each bite — no hidden grains, no nightshades, no seed-based oils to second-guess on a label. The cassava tortillas are genuinely the star of the show here. They press and cook up pliable and lightly golden, holding together beautifully without any of the usual grain-based flours that make this style of eating so tricky at breakfast time. Coconut aminos bring a subtle savory depth to the turkey that you might not expect from such a short ingredient list. Turmeric and ginger thread through both the sweet potato and the turkey filling, so the whole plate feels cohesive rather than like three separate components thrown together. The avocado salsa — just ripe avocado, cilantro, and fresh lime juice — keeps everything feeling fresh and a little indulgent at the same time. This recipe serves four, making it an easy weekend brunch that doesn't require any special-occasion effort.

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Ingredients

4 servings

For the sweet potato

1 lb sweet potato (about 1 large), peeled and cut into ½-inch cubes
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2 tbsp coconut oil, melted
½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp ceylon cinnamon
½ tsp fine sea salt

For the turkey

1 lb ground turkey
1 tbsp coconut oil
4 scallions (green tops only), thinly sliced
2 cloves garlic, minced
½ tsp ground turmeric
¼ tsp ground ginger
1 tbsp coconut aminos
½ tsp fine sea salt

For the tortillas

1 cup cassava flour
¼ tsp fine sea salt
2 tbsp coconut oil, melted
½ cup warm water, plus more as needed

For the avocado salsa

2 ripe avocados, pitted and diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp fine sea salt

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the sweet potato cubes with 2 tbsp melted coconut oil, turmeric, ginger, Ceylon cinnamon, and 1/2 tsp salt until evenly coated, then spread in a single layer on the prepared baking sheet.
2
Roast the sweet potato for 25–30 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the edges are caramelized and golden brown. Remove from the oven and set aside.

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