Two Ingredient Sweet Potato Tortillas Recipe
These Two Ingredient Sweet Potato Tortillas are a simple and delicious gluten-free alternative to traditional tortillas, made with just mashed sweet potato and cassava flour. They are naturally sweet, soft, and easy to prepare, perfect for wraps, tacos, or as a side.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 tortillas
- Category: Bread
- Method: Stovetop
- Cuisine: Latin American
- Diet: Gluten Free
Ingredients
Ingredients
- 2 cups sweet potato (mashed)
- 1 cup cassava flour
- 1/4 teaspoon sea salt (optional)
- Olive oil (for cooking)
Instructions
- Prepare the mashed sweet potato: Peel and cut the sweet potato into cubes. Steam the cubes in a saucepan with about 1 inch of water until tender and soft, approximately 10-12 minutes. Drain any excess water and mash the sweet potato until smooth.
- Make the dough: In a mixing bowl, combine the mashed sweet potato with cassava flour and sea salt (if using). Stir the mixture thoroughly until it forms a smooth, pliable dough.
- Shape the tortillas: Divide the dough into 8 equal portions. Dust a clean surface with cassava flour to prevent sticking, then press or roll each portion into a 1/4-inch thick round tortilla shape.
- Cook the tortillas: Heat a skillet over medium heat and lightly drizzle with olive oil. Cook each tortilla for about 2-3 minutes per side, or until golden brown spots appear and the tortilla is cooked through.
Notes
- Steaming sweet potatoes preserves nutrients better than boiling and keeps them moist for the dough.
- You can substitute olive oil with any other neutral cooking oil as needed.
- These tortillas are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated in a skillet.
- Adding salt is optional based on your taste preference.
- Use cassava flour to ensure gluten-free results and the best tortilla texture.
