Keeping cooked sweet potatoes in the refrigerator is a little cooking hack to make quick and easy (and healthy) wraps that taste amazing. These tortillas are a great choice for tacos, burritos, quesadillas or a sandwich wrap. With just a few easy ingredients, you can make wraps that everyone will enjoy.
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Why I Love Sweet Potato Tortillas
Sweet potato tortillas are a great twist on regular wraps. I love keeping a couple of cooked sweet potatoes in my refrigerator for a quick and easy meal or to whip up these tortillas. What’s more, I love that I can actually add something healthy to what otherwise wouldn’t necessarily be considered a healthy food item.
Have you read the list of ingredients on store bought tortillas? I’ll just say this… there are a LOT more than three ingredients listed.
I also love some of the health benefits of sweet potatoes. “Sweet potatoes are a good source of several bioactive compounds, above all (poly)phenols, terpenoids, tannins, saponins, glycosides, alkaloids, and phytosterols… they’re a highly nutritious and useful food for the prevention of chronic diseases, mainly due to its content of dietary fiber, naturally occurring sugars, protein content, vitamins A and C, potassium, iron, and calcium, and its low amount of fat (mainly saturated fat), sodium, and cholesterol.” (Source)
Sweet Potato Tortilla Recipe
Supplies Needed
- Large Pot – For boiling the sweet potatoes (they can also be baked, but boiling is faster).
- Mixing Bowl – You’ll need a large mixing bowl to combine the ingredients.
- Rolling Pin – Unless you have a tortilla press, you’ll want a rolling pin for rolling out the tortillas.
- Parchment Paper – This can be helpful when using a tortilla press, or for stacking between the tortillas before cooking or freezing.
- Large Surface – You’ll need a decent size clean counter or table top to roll the tortillas.
Ingredients Needed
These tortillas can be mixed together with just three simple ingredients! When I say they’re easy, I’m not exaggerating.
- Sweet Potatoes – You’ll need to peel and cook your sweet potatoes. This is a great step to do ahead of time and always have some cooked sweet potato on hand.
- Cassava Flour – This recipe uses cassava flour, which is gluten-free; you can also use all-purpose flour.
- Salt – I love Redmond Real Salt! Use that link and coupon code “Pioneering” for 15% off your order.
Step-by-Step Directions
- Cook the Potatoes: Get a large pot of boiling water going on the stovetop.
- Peel the sweet potatoes and chop them into small pieces so they cook evenly.
- Add potatoes to the boiling water and cook until soft (I like to cook them until a fork pierces them with ease).
- Drain the water and mash the potatoes until smooth (you don’t want any lumps for this recipe).
- Make the Dough: Measure out two cups of mashed sweet potatoes into a bowl and add the salt and flour.
- Using your hands or a stand mixer with the hook attachment, mix until a ball of dough is formed. Don’t overwork the dough, just mix until it’s soft and pliable and all ingredients are incorporated. Pro Tip: Depending on how much water content your potatoes have, you may need to add more or less flour. You’re looking for a soft, pliable dough, similar to playdough.
- Next, divide the dough into portions about the size of a golf ball. This will yield a tortilla that’s about six inches in diameter, for larger tortillas, divide the dough into larger portions.
- Working with one golf-ball-sized piece at a time, place the dough in a tortilla press, or roll it out until the diameter is about six inches (you may need to dust your surface with flour if the tortillas are sticking).
- Place the uncooked tortilla on a sheet of parchment paper and continue rolling the remaining tortillas. Place another sheet of parchment paper between each tortilla.
- At this point, you can either freeze or cook the tortillas. Pro Tip: The tortillas can also be placed in a ziptop bag and stored in the refrigerator for up to three days. When ready to eat, follow the cooking instructions below.
- To Freeze: Transfer uncooked tortillas and the parchment paper to a large gallon-sized ziptop freezer bag. When ready to cook, remove from freezer and allow to thaw to room temperature before cooking.
- To Cook: Heat a skillet over medium heat and cook the tortillas for about 30-60 seconds per side, or until they puff up and bubble slightly.
- Transfer to a plate covered with a clean kitchen towel to stay warm.
- Tortillas will last up to a week stored in the refrigerator in a ziptop bag. Allow tortillas to cool completely before transferring to the bag, no need for parchment paper once tortillas are cooked.
Tips for Perfectly Cooked Sweet Potato Tortillas
- Don’t roll the dough too thin! If you find your tortillas are too small, increase the size and make six tortillas with this recipe instead of 8.
- Make sure your skillet is hot before adding the tortillas to prevent sticking.
- Use a gentle touch when flipping the tortillas to keep them from tearing.
- Keep the cooked tortillas warm in a clean kitchen towel as you cook more.
By using these tips, my sweet potato tortillas always come out soft and fluffy. They make a great wrap for my favorite fillings.
Ways to Eat Sweet Potato Tortillas
- Fill the tortilla with roasted vegetables like bell peppers, zucchini, and eggplant.
- Add creamy hummus or bean spreads for added texture and flavor.
- Finish it off with some fresh sprouts or greens from the garden (I love spinach or arugula)
- Add sliced avocado for creaminess and healthy fat.
- Add grilled sliced chicken, sautéed shrimp or leftover steak.
- For a Mexican option, go with the classic taco staples of seasoned ground beef, refried, black or pinto beans and a dollop of homemade sour cream.
FAQs
What are the main ingredients in sweet potato tortillas?
My sweet potato tortilla recipe uses sweet potatoes, cassava flour (or all-purpose flour), and salt. These simple ingredients make a tasty and healthy alternative to regular tortillas.
How do I store my sweet potato tortillas?
Keep your sweet potato tortillas in an airtight container in the fridge for up to a week.
Can you add spices to sweet potato tortillas?
Yes! You can add spices like cumin, paprika, or chili powder. This makes your tortillas taste unique.
Are sweet potato tortillas gluten-free?
Yes, they are gluten-free if made with cassava flour. This makes them a good choice for those who can’t have gluten.
What are some healthy fillings for my sweet potato wraps?
You can fill them with roasted veggies, hummus, or beans for a vegetarian option. For protein, try grilled chicken, shrimp, or steak.
Can I make sweet potato tortillas ahead of time?
Yes! Make the dough and shape the tortillas ahead of time. Layer parchment paper between each tortilla and store them in the fridge. Cook them when you’re ready to eat.
How can I reheat my sweet potato tortillas without drying them out?
Reheat them in a skillet or microwave. If using a skillet, cover it with a lid for a few seconds to keep them from drying out.
Harvest to Table Magazine
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Sweet Potato Tortilla Recipe
Equipment
- Large Pot
- Mixing Bowl
- Rolling Pin or tortilla press
- Parchment Paper
Ingredients
- 2 cups sweet potatoes cooked and mashed
- 2 cups cassava flour or all-purpose flour
- 1 teaspoon salt
Instructions
Cook the Potatoes
- Get a large pot of boiling water going on the stovetop.
- Peel the sweet potatoes and chop them into small pieces so they cook evenly.
- Add potatoes to the boiling water and cook until soft (I like to cook them until a fork pierces them with ease).
- Drain the water and mash the potatoes until smooth (you don’t want any lumps for this recipe).
Make the Dough
- Measure out two cups of mashed sweet potatoes into a bowl and add the salt and flour.
- Using your hands or a stand mixer with the hook attachment, mix until a ball of dough is formed. Don’t overwork the dough, just mix until it’s soft and pliable and all ingredients are incorporated. Pro Tip: Depending on how much water content your potatoes have, you may need to add more or less flour. You’re looking for a soft, pliable dough, similar to playdough.
- Next, divide the dough into portions about the size of a golf ball. This will yield a tortilla that’s about six inches in diameter, for larger tortillas, divide the dough into larger portions.
- Working with one golf-ball-sized piece at a time, place the dough in a tortilla press, or roll it out until the diameter is about six inches (you may need to dust your surface with flour if the tortillas are sticking).
- Place the uncooked tortilla on a sheet of parchment paper and continue rolling the remaining tortillas. Place another sheet of parchment paper between each tortilla.
- At this point, you can either freeze or cook the tortillas. Pro Tip: The tortillas can also be placed in a ziptop bag and stored in the refrigerator for up to three days. When ready to eat, follow the cooking instructions below.
To Cook
- Heat a skillet over medium heat and cook the tortillas for about 30-60 seconds per side, or until they puff up and bubble slightly.
- Transfer to a plate covered with a clean kitchen towel to stay warm.
- Tortillas will last up to a week stored in the refrigerator in a ziptop bag. Allow tortillas to cool completely before transferring to the bag, no need for parchment paper once tortillas are cooked.
To Freeze
- Place a sheet of parchment paper between each cooled cooked tortilla. Transfer to a large gallon-sized ziptop freezer bag. When ready to eat, remove from freezer and allow to thaw to room temperature before quickly reheating and serving.
- You can also freeze the uncooked tortillas! Transfer uncooked tortillas and the parchment paper to a large gallon-sized ziptop freezer bag. When ready to cook, remove from freezer and allow to thaw to room temperature before cooking.
Notes
Tips for Perfectly Cooked Sweet Potato Tortillas
- Make sure your skillet is hot before adding the tortillas to prevent sticking.
- Use a gentle touch when flipping the tortillas to keep them from tearing.
- Keep the cooked tortillas warm in a clean kitchen towel as you cook more.
I’ve tried making sweet potato tortillas before and did not care for them. This was super easy with no kneading needed. I used a silicone baking mat to roll out the tortillas which made it very easy. I made several tortillas and froze all but one. I cooked that one and was very pleased with the texture and taste. Thank you Melissa!
I have been making this for years. It is delicious.