These sweet potato bacon breakfast tacos with guacamole are a delicious weekend breakfast to wake up to! Use leftover sweet potatoes and bacon to make them even easier to prepare! (gluten-free, nut-free)
Heat oven to 400°F. Cut sweet potato into 1/2 inch cubes. Toss with 1 tsp of the oil and a pinch of salt and pepper. Spread on a baking sheet lined with parchment or a silicone baking mat. Roast sweet potatoes 25-30 minutes.
Place the bacon in a cast iron skillet (or on another baking sheet) and cook in the oven with the potatoes until crispy, about 10-12 minutes. Remove from oven and place on paper towels to drain, then crumble into pieces.
In a small bowl, whisk eggs, milk, and a pinch each of salt and pepper. Heat a small nonstick skillet over low heat. Add the remaining olive oil and swirl the skillet to coat. Pour the eggs into the skillet and cook, stirring, until eggs are set. Remove from heat.
Warm the tortillas in a skillet on the stovetop, or in the oven wrapped in foil.
Spoon guacamole, eggs and sweet potatoes into tortillas, and top with bacon. Sprinkle with cotija cheese, cilantro, and jalapeños, if desired. Serve with your favorite salsa.