Sweet Potato Tortillas

5 from 4 votes

These sweet potato tortillas are made with only 3 ingredients and are the perfect way to incorporate some veggies into a classic favorite! In just 20 minutes, you'll have the easiest wraps ready to serve!

Prep Time10

Cook Time10

Total Time20

Course: dinner, lunch

Cuisine: American

Servings: mini tortillas

Author: Lily Payen

Ingredients

1 medium sweet potato (measure out ½ cup once cooked)
¾ cup all purpose flour
¼ tsp salt

US Customary - Metric

Instructions

Poke several holes in the sweet potato and microwave it for 6 to 7 minutes or until soft and tender
Scoop the sweet potato out into a bowl and mash it with a fork until smooth. Add the flour and salt to the bowl with the sweet potato
Use a fork to mix together the mashed sweet potato, flour, and salt until it becomes dry and crumbly in texture. Once the dough becomes crumbly, use your hands to knead and work it into a dough. If your dough seems sticky, add a little more flour, 1 tablespoon at a time until it forms into a dough ball.
Place the dough ball onto a floured surface and slice it into 6 pieces for mini tortillas or 4 pieces for larger tortillas.
Form each piece into a small dough ball and use a floured rolling pin to roll it out into a thin circle about 6 inches in diameter. Make sure that both the rolling pin and surface are floured so that the dough rolls out easily and does not stick. You'll want to roll the tortillas out pretty thin as they will slightly rise once cooked.
Cook the tortillas in a nonstick or lightly oiled pan for about 1 minute per side, or until each side is lightly charred. Repeat for the remaining tortillas.

Notes

This recipe makes 6 mini tortillas that are about 6 to 7 inches in diameter. For larger-sized tortillas, split the dough into 3 or 4 pieces.

I tested this recipe with both microwaved and oven-roasted sweet potatoes and found that microwaved potatoes provided the best result. Microwaving the sweet potato resulted in sweet potato flesh that was drier and easier to roll into a dough while oven-roasted resulted in flesh that was more moist and required much more flour.

You'll want to roll the dough out as thin as you can get it as it will slightly rise when cooking.

You may need to add oil to your pan when cooking depending on the type of pan you are using. I used this caraway frying pan which is non-stick and non-toxic for the perfect light char!

Nutrition