High Fructose Corn Syrup Free Sweet Potato Breakfast Tacos
Breakfast tacos get a serious upgrade here, layering caramelized sweet potato, warmly spiced ground turkey, and a bright avocado salsa onto homemade cassava flour tortillas. Every component is built from scratch using whole, recognizable ingredients — coconut oil, fresh garlic, lime juice, real spices — so there's no mystery about what's going into your morning meal. That matters a lot when you're trying to avoid the sneaky sweeteners that show up in packaged tortillas, seasoning blends, and even store-bought salsas. Coconut aminos stand in for soy sauce and bring a gentle savory depth to the turkey without any of the additives you'd find in conventional condiments. The cassava tortillas come together with just flour, salt, coconut oil, and water, and they cook up soft and pliable in a dry skillet — genuinely impressive for something with such a short ingredient list. Roasting the sweet potato at high heat coaxes out its natural sweetness through caramelization rather than any added sugar, so the flavor is rich and complex all on its own. This is the kind of breakfast that feels indulgent but is actually just really good, clean cooking.
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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
- 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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