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Sweet Potato Breakfast Burritos

This dish features sweet potatoes sliced into thin rounds and fried in a cast-iron pan with soy sauce until caramelized and crispy around the edges. The roasted sweet potatoes are then wrapped in tortillas with hot sauce and optional cheese, resulting in a messy, flavorful handheld meal with a crispy exterior and soft interior.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 medium sweet potatoes peeled and sliced into thin rounds
  • 1 tablespoon soy sauce for frying and flavor
  • 2 large tortillas flour or whole wheat
  • to taste hot sauce for serving
  • optional cheese shredded, optional

Equipment

  • Cast-iron skillet
  • Kitchen knife

Method
 

  1. Arrange sliced sweet potatoes on a cutting board and trim any uneven edges for uniform thickness.
  2. Heat the cast-iron skillet over medium heat and add the soy sauce, allowing it to warm and coat the surface.
  3. Place the sweet potato slices in the skillet in a single layer, pressing down slightly, and cook until edges are golden brown and slightly crispy, about 4-5 minutes per side. Use tongs to flip and ensure even caramelization.
  4. Remove the caramelized sweet potatoes from the skillet and set aside. Wipe the skillet if necessary, then warm the tortillas in the same pan for about 30 seconds per side until pliable.
  5. Lay a tortilla flat, arrange a few sweet potato slices in the center, add hot sauce and cheese if desired, then fold the sides over and roll up tightly into a burrito.
  6. Optional: Return the burritos to the skillet for 1-2 minutes per side to crisp the outside and melt the cheese, then serve immediately with additional hot sauce.