Sweet Potato Scramble

Adding a burst of color to the AM scramble by mixing in sautéed sweet potatoes. Chorizo adds some spice while cheddar cheese adds to the yum. Bring on the day!

Sweet Potato Scramble

Cedar Oak Farms
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine Mexican
Servings 4


  • 1 large sweet potato, peeled and diced
  • 2 cloves garlic, minced
  • 6 ounces fresh chorizo
  • 10 eggs, beaten
  • 1/2 teaspoon cumin
  • 1 teaspoon hot sauce
  • 1 medium tomato, diced
  • 1 green chile, diced
  • 1 cup cheddar cheese, shredded
  • 1/4 cup fresh cilantro, chopped


  • In a large heavy skillet heat some olive oil over medium-high heat to shimmering. Add the blanched sweet potato to the pan and brown all sides, stirring frequently. Add the garlic and sauté until the garlic is fragrant, about 1 minute. Transfer to a bowl.
  • Wipe out the skillet with a paper towel. Brown the chorizo over medium-high heat. Add eggs, cumin, hot sauce, tomato, chile, cheese, and half of the chopped cilantro. Continue to cook, stirring occasionally, until eggs are set, about 5 – 7 minutes.
  • Remove from heat. Serve with the remaining cilantro.
Keyword Eggs, Sausage

3 thoughts on “Sweet Potato Scramble

  1. I will never, NEVER understand the sweet potato-marshmallow thing.
    THIS, however gets a big yes from me. Love me some sweet potatoes.
    A friend used to bring a big one to work, zap it and eat it for lunch with just a dab of butter and a shake of salt and pepper. Thought she was nuts till I tried it 😉

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