Southwestern Sweet Potato Scramble

southwestern sweet potato scramble

Recipe by Ivy Manning

  • 4Servings


  • 1 sweet potato, peeled and diced
  • 6 oz. fresh chorizo
  • 10 eggs, beaten
  • 1 can (10 oz.) diced tomatoes with green chiles, drained
  • 1 cup shredded cheddar
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup sour cream


In bowl, microwave sweet potato with 3/4 cup water, covered, on high, until tender, about 10 minutes. Drain. In nonstick skillet, cook chorizo over medium-high until browned and crumbled, 8 minutes. Add eggs, tomatoes, cheese, sweet potato and half the cilantro; season. Cook, stirring, until eggs are just set, 5 to 7 minutes. Top with sour cream and remaining cilantro.