In a microwave safe dish, place the peeled and halved sweet potato cut side down. Add in a 1/4 cup of water and cover the dish tightly with plastic wrap. Make a couple slits in the plastic wrap with a knife then microwave for 3-4 minutes or until the sweet potato is tender, but not thoroughly cooked. Remove from the dish and dice.

In a large bowl, whisk together the eggs, egg whites, milk, hot sauce, salt and pepper. Set aside.

Heat a large non-stick skillet over medium heat. Using kitchen scissors, cut the uncooked bacon (over the skillet) into small strips and let them fall in. Use a wooden spoon to separate the bacon pieces into an even layer and let them cook until crisp, about 4-5 minutes. You can also wait to dice the bacon after it's cooked if you prefer.

Remove the bacon from the skillet onto a plate lined with paper towels. Remove the bacon grease from the pan leaving 2 teaspoons behind to cook the sweet potato and eggs in.

Add in the diced sweet potato, chili powder and cumin. Sauté for approximately 2 minutes or until the sweet potato is cooked through. Remove the sweet potato from the skillet onto the plate with the bacon.

 Add the egg mixture to the skillet, adding a little more of the bacon grease if needed, and scramble the eggs. Just before the eggs are set add in the bacon, sweet potato and shredded cheese.

Once the cheese has melted serve in the charred or warmed corn tortillas, topped with cilantro, more cheese, salsa and hot sauce.