These soft and flexible Sweet Potato Flour Tortillas are a delicious gluten-free alternative to traditional tortillas. Made with wholesome sweet potato flour, they have a naturally mild sweetness, a beautiful golden color, and a tender texture that works perfectly for wraps, tacos, quesadillas, or breakfast burritos. They're easy to make with simple ingredients and provide a nutritious option packed with flavor. Whether you're following a gluten-free lifestyle or simply looking for a healthier homemade tortilla, these sweet potato tortillas are sure to become a family favorite. Fresh, versatile, and satisfying, they're the perfect addition to any meal.
Ingredients
- 1 cup mashed baked sweet potato (about 2 medium sweet potatoes)
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- ½ cup tapioca flour (also called tapioca starch)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 tablespoon olive oil or avocado oil
- 2-4 tablespoons warm water, as needed
- Optional Seasonings ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon smoked paprika
Menu info
- Total: 1 Hour 30 mins
- Prep: 15-20 mins
- Servings: 8-10 Tortillas
This IS Me
Lisa Schuck
A home cook who wants to share her recipes and ideas for living a healthy self-sufficient life
Directions
Step 1
Bake sweet potatoes at 400°F (205°C) for 45-60 minutes, or until very soft.
Step 2
Allow them to cool slightly, then scoop out the flesh and mash until smooth.
Step 3
In a large bowl, combine the gluten-free flour, tapioca flour, baking powder, salt, and any optional seasonings.
Step 4
Add the mashed sweet potato and oil.
Step 5
Mix until a dough forms.
Step 6
Add warm water, 1 tablespoon at a time, until the dough is soft and pliable but not sticky.
Step 7
Cover and let the dough rest for 10-15 minutes. This helps hydrate the gluten-free flours.
Step 8
Divide the dough into 8-10 equal balls.
Step 9
Place each ball between two sheets of parchment paper and roll into 6- to 7-inch circles or press in a tortilla press.
Step 10
Heat a dry cast-iron skillet or nonstick pan over medium heat.
Step 11
Carefully peel off the parchment and place the tortilla in the hot pan.
Step 12
Cook for 1-2 minutes per side, until lightly browned with a few golden spots.
Step 13
Stack cooked tortillas in a clean kitchen towel to keep them warm and pliable.
Note's
If the dough cracks while rolling, add a little more warm water.
If the dough is sticky, sprinkle in additional gluten-free flour, 1 tablespoon at a time.
For extra flexibility, increase the tapioca flour to ⅔ cup.
These tortillas can be refrigerated for up to 5 days or frozen for up to 3 months.
These tortillas pair especially well with grilled chicken, black beans, roasted vegetables, or breakfast fillings.
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