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Roasted Sweet Potato and Chicken Sausage Breakfast Tacos

Prep Time10 mins
Cook Time25 mins
Servings: 3
Author: Deidra Nelson


  • 2 cups medium diced sweet potatoes
  • 1 tablespoon coconut oil or oil of choice
  • 1/2 teaspoon salt
  • 8 oz package of chicken sausage
  • 10 oz bag of baby spinach
  • 6 corn or flour tortillas
  • Pico de Gallo
  • Avocado
  • Cilantro


  • Preheat oven to 425. In medium bowl, toss sweet potatoes with oil, salt and cayenne pepper. Spread evenly on baking sheet and roast for 20-25 minutes, stirring halfway through. While potatoes are roasting, chop chicken sausage and sauté in non-stick skillet for 5 minutes or until cooked through. Add spinach and sauté and additional 2-3 minutes. Remove from heat. Once potatoes are cooked, build tacos. Warm tortillas in oven if desired. Add about 1/4 cup of potatoes to tortilla and top with sausage and spinach mixture. Top with Pico, sliced avocado and cilantro. Serve warm.