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These Sweet Potato Tortillas are super simple, soft flatbread, perfect for enchiladas or burritos, made with only 3 wholesome ingredients and rich in fiber and protein.

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Sweet Potato Tortillas

These Sweet Potato Tortillas are super simple, soft flatbread, perfect for enchiladas or burritos, made with only 3 wholesome ingredients and rich in fiber and protein.

5 from 2 votes

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Prep Time: 1 30

Cook Time: 20

Total Time: 1 50

Course: Lunch

Cuisine: Mexican

Servings: 15 tortillas

Calories: 118.4 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 2 cups Mashed Sweet Potato Puree - (note 1)
▢ 2 tablespoons Mild-Flavor Olive Oil - (note 2)
▢ 2 ¼ cups All-Purpose Flour - (note 3)

Optional

▢ ½ teaspoon Salt

Instructions

A few hours before making the tortillas, preheat the oven to 400°F (200°C). Line a large baking sheet, place the sweet potatoes on it, and bake 40-60 minutes, or until a toothpick can go through.
Let them cool down for 1 hour at room temperature.
Peel the sweet potato, mash the flesh with a fork on a chopping board. Measure the amount needed.
In a large mixing bowl, add sweet potato puree, olive oil, flour, and salt if used.
Stir with a rubber spatula at first, then use your hands to squeeze and knead the dough to form a dough ball. If too sticky, add a little more flour. If too dry, add a few teaspoons of tap water to bring it together.
Sprinkle some flour on your work surface, lightly oil your hands to grab the dough so it doesn't stick to your fingers, and place it on a floured surface.
Sprinkle extra flour on top of the dough ball and knead a few times, adding more flour if needed (I added 1-2 tablespoons max), just to form a smooth dough. Cover with a towel and set it aside for 10 minutes to relax.
Cut the dough into 15 equal pieces, and roll each piece into a ball.
Roll the dough balls on a floured surface, using a rolling pin, adding more flour on top as you roll to prevent the tortillas from sticking to the rolling pin. You can also use a tortilla press if you have one. Roll into a thin 3.5-inch wide (10 cm).
Warm a non-stick pan on medium-high heat. I didn't oil my pan. If yours tends to stick, give a light spray of oil. Add the rolled tortillas, cover with a lid, and cook for 2 minutes until you see large bubbles forming on top of the tortillas.
When bubbles appear, remove the lid, flip the tortilla, and cook it for another minute on the other side.
Repeat until all the tortillas are cooked. Stack up the cooked tortillas on a plate, cover with a piece of foil to keep them warm and soft.

Notes

Note 1: I use orange sweet potatoes. I haven’t tried the recipe with purple sweet potatoes, so the ratio of flour might change.

Note 2: Or any low-flavor oil you love, like avocado oil.

Note 3: Or white spelt flour. Use my gluten-free conversion guide to adapt the recipe. This recipe does not work with any other flour.

Note 4: Add if you don’t watch your sodium intake.

Tips

Prep the Puree Early: Ensure you roast your sweet potatoes well in advance. The puree must be at room temperature when you combine it with the flour; if it’s too hot, it will change the texture of the dough.

Adjust for Moisture: Keep an eye on your dough consistency. If you over-roast the sweet potatoes, they can lose too much moisture, resulting in a dry dough. If this happens, simply add a few teaspoons of water until the dough comes together smoothly.

Storage: Place the tortillas on a plate and wrap the plate with plastic wrap to keep them moist. Refrigerate them for up to 2 days. Freeze in airtight Ziploc bags for up to 2 months. Place a piece of parchment paper between each tortilla before freezing to prevent them from sticking to each other. It makes it easier to thaw them one by one, at room temperature, the day before eating. Rewarm in a warm pan or microwave for a few seconds on a plate.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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