2 sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh sage leaves
4 large eggs
8 small flour tortillas, warmed
Sliced avocado, for serving
Chopped fresh cilantro, for serving
Directions
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.
