Go Back

Sweet Potato Tortillas

Delightfully crispy and savory, these Sweet Potato Tortillas offer a unique twist to your favorite wraps with the earthy sweetness of sweet potatoes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 tortillas
Course: Main, Side
Cuisine: American, Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium sweet potatoes Make sure they're fully cooked until fork-tender.
  • 1 cup all-purpose flour (or gluten-free flour) Substitute with gluten-free flour if necessary.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon baking powder Helps with the texture of the tortillas.
  • as needed Water Add only as necessary to form a dough.

Method
 

Preparation
  1. Peel and cut the sweet potatoes into chunks. Boil them in a pot of water for about 15-20 minutes, or until fork-tender. Drain and let cool.
  2. Mash the cooled sweet potatoes in a mixing bowl until smooth using a fork or potato masher.
  3. To the mashed sweet potatoes, add the all-purpose flour, salt, and baking powder. Mix until a shaggy dough forms. Adjust with more flour or water as needed.
  4. Knead the dough on a floured surface for about 2 minutes until smooth and elastic.
Cooking
  1. Divide the dough into small balls (about the size of a golf ball). Roll each ball out into thin circles, about 6 to 8 inches in diameter.
  2. Heat a skillet over medium-high heat. Cook each tortilla for about 1-2 minutes on each side, until golden brown and cooked through.
Serving
  1. Wrap warm tortillas in a kitchen towel to keep them soft, and serve with your favorite toppings or fillings!

Notes

To keep your tortillas fresh, store them in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat in a skillet for 30 seconds on each side before serving.