Pecan Free Sweet Potato Breakfast Tacos
Breakfast tacos get a serious upgrade here, with caramelized sweet potato cubes, warmly spiced ground turkey, and a bright avocado salsa all piled onto homemade cassava flour tortillas. The sweet potato is roasted at high heat until the edges go golden and jammy, while turmeric, ginger, and Ceylon cinnamon give both the potato and the turkey a deeply fragrant, slightly exotic warmth. Coconut aminos add a subtle savory depth to the turkey without any soy, and the whole thing comes together with ingredients that are naturally free from tree nuts — no label-scanning required. Making the tortillas from scratch sounds ambitious, but the cassava dough comes together quickly and cooks up soft and pliable in a dry skillet in just a couple of minutes per side. The avocado salsa is the finishing touch — chunky, citrusy, and fresh enough to cut right through the richness of the coconut oil and spiced meat. This is the kind of breakfast that feels indulgent but is actually built on whole, straightforward ingredients from start to finish. Whether you're feeding a crowd or just treating yourself to something special on a slow morning, these tacos are absolutely worth the effort.
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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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