Sweet Potato, Sage, and Fried Egg Tacos

seriouseats.com

Lark

3 tablespoons extra-virgin olive oil, divided

1 large sweet potato, cut into ¼- to ½-inch dice (about ¾ pound)

Kosher salt and freshly ground black pepper

2 medium garlic cloves, minced (about 2 teaspoons)

2 tablespoons minced fresh sage leaves

4 warm soft corn tortillas (use 8 tortillas and double them if using store-bought machine-made tortillas)

4 large eggs

2 tablespoons Mexican-style crema (see note)

Hot sauce, to taste

1 large radish, thinly sliced

Chopped fresh cilantro leaves

1 lime, cut into wedges

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