Ingredients:

Chili Lime Cream Sauce

1/3 cup              Homemade Yogurt

2 Tbsp.               a2 Milk™ 3.25% Homogenized

1 Tbsp.               Fresh lime juice

1 Tbsp.               Chopped fresh cilantro

1/8 tsp.              Ancho chili powder

1/8 tsp.              Ground cumin

1/8 tsp.              Onion powder

¼ tsp.                 Kosher salt

Sweet Potato Mash

2                          Sweet Potatoes

2 Tbsp.               a2 Milk™ 3.25% Homogenized

2 Tbsp.               Butter

½ tsp.                 Kosher salt

Tacos

6 Eggs

2 Tbsp.               Butter

12                        Small flour or corn tortillas

Kosher salt and black pepper, to taste

3 C.                     Sweet potato mash (see above)

1 Can                  Black beans, rinsed

1-2                      Sliced jalapeño peppers

1 C.                     Halved cherry tomatoes

1                          Sliced avocado

Chili Lime Cream Sauce (see above)

Fresh cilantro leaves, for garnish

Lime wedges, to serve

Directions:

* Chili Lime Cream Sauce and Sweet Potato Mash can be made a day in advance.

Whisk together the chili lime cream sauce ingredients and chill for at least 20 minutes.

Poke sweet potatoes with a fork and cook in the microwave for about 15 minutes (6-8 minutes per potato). Rotate half-way between cooking. Cool slightly, cut in half and scoop out the insides. Mashing, add butter, salt, and milk.

Melt butter in a large skillet over medium heat.

Whisk the eggs in a small bowl. Season with salt and pepper and pour the mixture into the skillet. Pulling toward the center with a wooden spoon, scramble the eggs as they cook. Once the eggs are moist but cooked through, transfer to a serving bowl.

Assemble the tacos with sweet potato mash, scrambled egg, rinsed black beans, sliced jalapeño, halved cherry tomatoes, sliced avocado and chili lime cream Sauce.

Garnish with fresh cilantro leaves and lime wedges.