Sweet Potato Tortillas Recipe

If you’ve been searching for a game-changing twist on traditional flatbreads, you simply need to try this Sweet Potato Tortillas Recipe. These naturally vibrant, soft, and slightly sweet tortillas are incredibly satisfying, packed with wholesome goodness, and bring a delightful warmth to any meal. They’re perfect for those who love a gluten-free option or just want to add a little color and flavor to their table. Trust me, once you make these, you’ll wonder how you ever lived without them!

Ingredients You’ll Need

The beauty of this Sweet Potato Tortillas Recipe is in how simple yet essential the ingredients are. Each one plays a key role in achieving those soft, tender tortillas with just the right amount of elasticity and flavor.

• Sweet potatoes, cooked and mashed: The star of the show, providing natural sweetness, moisture, and a beautiful orange hue.
• Cassava flour or all-purpose flour: Gives the dough structure while keeping it light and pliable. Cassava adds a wonderful chewiness if you want to keep it gluten-free.
• Salt: Enhances the natural sweetness of the sweet potatoes and balances all the flavors perfectly.

How to Make Sweet Potato Tortillas Recipe

Step 1: Cook the Potatoes

Start by peeling and chopping your sweet potatoes into small, even pieces. Boil them in a large pot of water until they’re so tender that a fork slides in effortlessly. This step is crucial for achieving the perfect texture—smooth and free of lumps—which makes for a much more pliable dough.

Step 2: Mash the Potatoes

After draining the cooked sweet potatoes, mash them thoroughly until silky smooth. Any lumps can make the dough harder to work with, so take your time here. The natural moisture and creaminess of the sweet potatoes form the base of your tortilla dough.

Step 3: Make the Dough

Place two cups of your mashed sweet potatoes into a mixing bowl. Add the teaspoon of salt, then start incorporating the cassava or all-purpose flour gradually. Use your hands or a stand mixer with a hook attachment to combine until a soft, pliable dough forms. Depending on your sweet potato’s moisture content, you may need to tweak the amount of flour—a little less or more—to achieve that perfect playdough-like consistency.

Step 4: Shape the Tortillas

Divide the dough into golf-ball-sized portions. These will roll out into tortillas about six inches wide, but feel free to adjust the size according to your preference. Roll each ball out using a tortilla press or a rolling pin on a lightly floured surface, placing parchment paper between tortillas to prevent sticking.

Step 5: Cook the Tortillas

Heat a skillet over medium heat and cook each tortilla for about 30 to 60 seconds on each side. You’ll know they’re ready when they puff and bubble slightly, developing golden spots. Transfer cooked tortillas to a plate covered with a clean kitchen towel to keep warm and soft as you finish the batch.

How to Serve Sweet Potato Tortillas Recipe

Garnishes

These tortillas shine when topped with fresh herbs like cilantro or parsley, a sprinkle of crumbled feta or cotija cheese, and a drizzle of tangy lime crema. The natural sweetness of the sweet potato pairs beautifully with savory and zesty accents that elevate every bite.

Side Dishes

Serve your sweet potato tortillas alongside smoky black beans, vibrant salsas, or a hearty chicken or veggie stew for a wholesome meal. The soft, slightly sweet tortillas soak up sauces wonderfully and create a perfect hand-held dinner or lunch.

Creative Ways to Present

Try stacking these tortillas as mini wraps or quesadillas filled with cheese and grilled veggies. You can also cut them into strips and crisp them up for a unique, colorful tortilla chip alternative. Their softness and flavor versatility make them fantastic for an array of dishes, from breakfast to dinner.

Make Ahead and Storage

Storing Leftovers

Cooked tortillas stay fresh in the refrigerator for up to a week when stored in a ziptop bag. Make sure they’re completely cooled before packing them to avoid sogginess, and remove the parchment paper once cooked to save space.

Freezing

You can freeze both cooked and uncooked tortillas. Just separate each tortilla with parchment paper to prevent sticking, place them in a large freezer bag, and freeze. When you’re ready to enjoy them, thaw at room temperature before reheating or cooking fresh on the skillet.

Reheating

Reheat the tortillas quickly over medium heat in a skillet until warm and pliable. This helps restore their original softness and makes them perfect for immediate serving—no microwave sogginess here!

FAQs

Can I use regular flour instead of cassava flour?

Absolutely! While cassava flour gives these tortillas a lovely gluten-free chew, all-purpose flour works just as well. The texture will still be tender and delicious.

How do I know when the tortillas are cooked?

Look for small bubbles or puffing on the surface and golden spots on the bottom. They should have a slightly soft but cooked-through feel.

Can I add spices or herbs to the dough?

Definitely! A pinch of cumin, chili powder, or finely chopped fresh herbs can add a subtle kick or freshness to your tortillas.

Are these tortillas good for wraps and tacos?

Yes, their pliability makes them perfect for wraps, tacos, or even quesadillas. They hold fillings beautifully without cracking.

What if my dough is too sticky or too dry?

If sticky, add a little more flour a tablespoon at a time. If too dry and crumbly, incorporate a tiny bit of water or mashed sweet potato to bring it together smoothly.

Final Thoughts

There’s nothing quite like making your own tortillas from scratch, especially when they’re this vibrant and flavorful. This Sweet Potato Tortillas Recipe is a warm, delicious way to brighten up your meals and impress your family or friends. Give it a go—you might just discover a new favorite staple to keep around the kitchen!

Sweet Potato Tortillas Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

This Sweet Potato Tortilla recipe offers a delicious and nutritious alternative to traditional tortillas by using cooked and mashed sweet potatoes combined with cassava or all-purpose flour. These homemade tortillas are soft, pliable, and perfect for wraps, tacos, or any dish requiring a gluten-free option. With minimal ingredients and straightforward preparation, you can enjoy fresh, flavorful tortillas in about 30 minutes.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 tortillas
• Category: Bread
• Method: Stovetop
• Cuisine: Latin American
• Diet: Gluten Free

Ingredients

Ingredients

• 2 cups sweet potatoes (cooked and mashed)
• 2 cups cassava flour (or all-purpose flour)
• 1 teaspoon salt

Instructions

1. Cook the Potatoes: Bring a large pot of water to a boil on the stovetop. Peel the sweet potatoes and chop them into small pieces to ensure even cooking. Add the sweet potato pieces to the boiling water and cook until tender and easily pierced with a fork.
2. Mash the Potatoes: Drain the water from the cooked sweet potatoes and mash them thoroughly until smooth, avoiding any lumps for the best dough consistency.
3. Make the Dough: In a bowl, measure two cups of the mashed sweet potatoes. Add the salt and cassava flour (or all-purpose flour). Mix using your hands or a stand mixer with a hook attachment until a soft, pliable dough forms. Adjust the flour amount slightly if needed, aiming for a consistency similar to playdough.
4. Divide and Shape: Divide the dough into golf ball-sized portions for six-inch diameter tortillas. For larger tortillas, use larger portions. Working with one portion at a time, flatten the dough using a tortilla press or roll it out on a floured surface until it’s about six inches in diameter. Place each uncooked tortilla on parchment paper, separating layers with additional parchment.
5. Cook the Tortillas: Heat a skillet over medium heat. Cook each tortilla for 30 to 60 seconds per side, or until they puff up slightly and develop small bubbles. Transfer cooked tortillas to a plate and cover with a clean kitchen towel to keep warm.
6. Store or Freeze: To store, let tortillas cool completely and place them in a zip-top bag in the refrigerator for up to three days or up to a week after cooking. For freezing, layer cooled cooked tortillas with parchment paper between each, place in a freezer bag, and thaw before reheating. Uncooked tortillas can also be frozen with parchment layers and thawed before cooking.

Notes

• Tortillas can be made larger or smaller by adjusting the dough portion size.
• Flour amounts may vary based on the moisture content of the sweet potatoes, so adjust accordingly.
• Use parchment paper between tortillas to prevent sticking during storage or freezing.
• Cooked tortillas should be covered with a clean towel after cooking to maintain softness.
• Both cooked and uncooked tortillas freeze well, making meal prep easier.