The Day the Sweet Potato Didn't Die
Sweet Potato + Fried Egg Tacos
serves 2
I spent Saturday with friends and the latter half of the weekend was spent grocery shopping, doing yoga and cooking in the kitchen. Sunday came and went with not a single thought, regret or problem being on my own after Nancy dropped me at my apartment with my groceries. Friends really are priceless; good ones that love you truly are. I remember weekends where I would date and long for company at my table, in my bed. But that’s changed and those days are gone and behind me. Not that I don’t want company at my table and in my bed, but right now I’m enjoying me. I’ve never been more sober or more content, less sexual and more personally satisfied than I am right now. And this clarity is different than anything I’ve ever experienced, and it is especially different than anything I’ve ever thought about while roasting a sweet potato. These thoughts and feelings flickered by on repeat, yet again, as I ate said roasted sweet potato for dinner as a reinvented leftover the following day. Ah, the sweet contentment with life. And leftovers. Yes, finally.
Roasting a sweet potato brings out its deep coloring and its candy like, caramel syrup. The residue left on the foil after its bake is tacky to the touch; a sweet syrup that is only revealed when it is properly loved.
In 2022 I dated someone, well, I think I dated someone. How sad is that? I didn’t even know if we were dating and I was too afraid to ask. When you don’t even know whether or not you’re dating someone and the status is unknown and never spoken of - it was likely best to assume weren’t dating. Even if we had kissed. Even if we spent weekends together cooking and I slept in a separate room. I was the old sweet potato in the back of the cabinet - or in the back bedroom. But you know, even old sweet potatoes have their day and dance in the light.
You can serve these vegetarian sweet potato tacos layered on a soft corn tortilla with a jalapeno infused guacamole, fried eggs and a salad dressed in a tangy lemon yogurt dressing to offset and balance the heat of the spicy guacamole. You may also opt for a spice-less guacamole and that’s ok too but, promise me, you’ll keep that life of yours spicy by loving yourself and treating yourself well. Wait for no one to choose you; you’re not the sweet potato in the back of the cabinet - you deserve to be seen, reimagined and then reimagined again and again. And to get into bed, or a tortilla, covered in love and life.
Sweet Potato + Fried Egg Tacos
serves 2
Ingredients
1 large sweet potato, cut lengthwise in half
1 avocado
1 small jalapeno, finely diced, pith removed and seeds discarded(optional if you’d like to eliminate heat)
1/2 small onion, finely diced
1/2 cup of Greek yogurt
1 tablespoon + 2 teaspoons of extra virgin olive oil
1/2 small onion, diced
1 large clove garlic, minced
1 teaspoon chipotle seasoning or smoked paprika (adds depth of flavor to the sweet potatoes for a smoky and earthy taste)
1/4 teaspoon ground cumin
Dash of cayenne (optional if you’re not into heat)
Handful of cilantro, minced
1 teaspoon of salt, can be adjusted
1 tablespoon of tahini (optional but so creamy and lovely as an add on to the yogurt dressing)
Juice of 1 lemon or lime divided
4 soft corn tortillas
4 eggs
Non-stick spray
1 cup of grape tomatoes
Greens of choice (I went with arugula),and tomatoes, plus any other salad additions such as sliced red onion and or radishes for a little extra crunch and texture
Instructions to Roast the Sweet Potatoes
—Preheat oven to 425 degrees
—Line a small baking sheet with aluminum foil (read: easy clean up)
—Coat each half of the sweet potato with 1 tsp of olive oil, place face down on the pan and roast until caramel brown and fork soft (soft enough to mash)
—When potatoes are done roasting, put aside and remove skin
—Place potatoes in a small bowl and mash until smooth with cumin, 1/4 tsp of salt, 1/4 tsp of chipotle or smoked paprika
—Potatoes will be fragrant with spices!
Instructions to Prepare the Spicy Guacamole
—Cut the avocado lengthwise, remove the pit and discard
—Spoon the flesh from the avocado shell and place it in a small mixing bowl
—Add to the bowl 1/4 tsp of salt, 1 tablespoon of lemon juice, jalapeno, onion and mix until all ingredients are incorporated - adjusting salt to taste
Instructions to Prepare the Yogurt Dressing
—Place the Greek yogurt, remaining olive oil, salt, garlic, lemon juice, cilantro and cayenne to a mixing bowl and stir until all ingredients are mixed well - adjusting salt to taste
—Drizzle with tahini and mix again, adding any more lemon juice if you’d like your dressing a little bit more fluid and tangy
Frying the Eggs + Assembling Your Tacos
—Plate the greens and tomatoes
—Place corn tortillas on a plate
—Coat pan with non-stick spray over medium heat
—Crack eggs, sprinkle with salt and chipotle, or smoked paprika, and fry until the whites are completely set and yolks are runny
—If you do not like a runny egg yolk, sorry for you because it really makes the sweet potatoes even creamier
—If the above is you— you may opt to cover the eggs, lower the flame and cook until the yolks are set
—Layer tortillas with guacamole, a LIGHT sprinkle of chipotle or smoke paprika, spoon mashed sweets on top and finish by topping with the eggs
—Spoon yogurt dressing on greens and feel free to spoon on your veggie tacos for a tangy bite and added layer of flavor