Yeast Free Sweet Potato Breakfast Tacos
Breakfast tacos that are this vibrant and satisfying are hard to come by, especially when you're avoiding yeast and the packaged shortcuts that usually come with it. These are built entirely from scratch — cassava flour tortillas pressed and cooked in a dry skillet, roasted sweet potato cubes caramelized with turmeric, ginger, and Ceylon cinnamon, and seasoned ground turkey finished with coconut aminos for a savory depth that doesn't rely on any fermented or yeast-derived ingredients. The avocado salsa comes together in minutes with fresh lime juice and cilantro, adding a bright, creamy contrast to all that warm spice. Every component is made with whole, recognizable ingredients, so there's no guesswork about what's hiding in a store-bought wrap or spice blend. The cassava tortillas are surprisingly pliable and satisfying — they hold up to the filling without cracking, which is a genuine win when you're working without conventional flour. This is the kind of breakfast that feels indulgent and nourishing at the same time, and it's easy enough to pull off on a relaxed weekend morning.
About FigFig 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
- 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!