Sweet Potato, Sage, And Fried Egg Tacos Recipe

• 3 tablespoons extra-virgin olive oil, divided
• 1 large sweet potato, cut into 1/4- to 1/2-inch dice (about 3/4 pound)
• Kosher salt and freshly ground black pepper
• 2 medium garlic cloves, minced (about 2 teaspoons)
• 2 tablespoons minced fresh sage leaves
• 4 warm soft corn tortillas (use 8 tortillas and double them if using store-bought machine-made tortillas)
• 4 large eggs
• 2 tablepoons Mexican-style crema (see note)
• Hot sauce, to taste
• 1 large radish, thinly sliced
• Chopped fresh cilantro leaves
• 1 lime, cut into wedges

1. Heat 2 tablespoons oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add sweet potato, season with salt and pepper, and cook, stirring and tossing frequently, until softened and lightly browned on all sides, about 8 minutes. Add garlic and sage and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a bowl, cover, and keep warm.
2. Wipe out skillet and add remaining tablespoon oil. Heat over medium-high heat until shimmering and swirl to coat. Add eggs, season with salt and pepper and fry until whites are just set but yolks are still runny, about 2 minutes.
3. Meanwhile, place tortillas on a warm serving dish and divide sweet potato mixture evenly between them. Top each with a fried egg. Drizzle with crema and hot sauce, garnish with radishes and cilantro, and serve immediately with lime wedges.

extravirgin olive oil, sweet potato, kosher salt, garlic, sage, corn tortillas, eggs, tablepoons, sauce, radish, fresh cilantro, lime

Taken from www.seriouseats.com/recipes/2015/01/sweet-potato-sage-fried-egg-taco-recipe.html (may not work)