Fructose Free Sweet Potato Breakfast Tacos

Total time55 min

Prep time20 min

Cook time35 min

Fructose Free Sweet Potato Breakfast Tacos

Breakfast tacos that actually work for a low-fructose lifestyle can feel like a tall order, but this recipe pulls it off beautifully by leaning on whole, carefully chosen ingredients at every step. Roasted sweet potato cubes get tossed with coconut oil, turmeric, ginger, and Ceylon cinnamon before hitting a hot oven, where their edges caramelize into something deeply savory and just barely sweet. The ground turkey is seasoned with scallion greens, garlic, and coconut aminos — a soy sauce swap that keeps the flavor bold without the problematic additives hiding in conventional condiments. Homemade cassava flour tortillas come together with just four ingredients and cook up soft and pliable in a dry skillet, so you're never relying on store-bought wraps that might contain hidden high-fructose ingredients. A chunky avocado salsa with fresh cilantro and lime juice ties everything together with brightness and healthy fat. Every component is made from scratch, which means you stay in full control of what goes into each bite — no label-reading anxiety, no guesswork. These tacos are hearty, colorful, and genuinely satisfying enough to make anyone at the table forget they're eating with any restriction in mind at all.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the sweet potato

1 lb sweet potato (about 1 large), peeled and cut into ½-inch cubes
2 tbsp coconut oil, melted
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!