Sweet Potato Tortilla Recipe
This sweet potato tortilla recipe is a great choice for tacos, burritos, quesadillas or a sandwich wrap. With just a few easy ingredients, you can make gluten-free wraps that everyone will enjoy.
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.
Nutrition
Serving: 1tortillaCalories: 134kcalCarbohydrates: 31gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gSodium: 310mgPotassium: 118mgFiber: 2gSugar: 2gVitamin A: 4717IUVitamin C: 2mgCalcium: 55mgIron: 2mg
Tried this recipe?Let us know how it was!