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Sweet Potato Tortillas Recipe

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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.

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.

Find it online: https://bitezly.com/sweet-potato-tortillas-recipe/