Heat the oven to 425F. Toss the sweet potato cubes on a sheet pan with the olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.

Spread the cubes into a single layer with space between them. Roast 25 to 30 minutes, flipping once at the 18 minute mark, until the edges are dark and a fork slides through the centers easily.

Whisk the eggs with the half and half and a pinch of salt until no streaks of white remain.

Melt the butter in a nonstick skillet over medium-low heat and pour in the eggs. Let them sit undisturbed for 20 seconds.

Push the set edges toward the center with a spatula, tilting the pan so the loose egg fills the gap. Fold gently for 2 to 3 minutes until you have large soft curds that still look slightly wet, then pull the pan off the heat.

Warm each tortilla in a dry skillet over medium-high heat for about 30 seconds per side, until it is soft, pliable, and freckled with brown. Stack the warm tortillas inside a clean kitchen towel.

Lay a line of roasted sweet potato down the center of each tortilla, spoon the soft eggs over the top, and add avocado slices, pico de gallo, and cilantro.

Squeeze a lime wedge over each taco, fold once, and eat right away.