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Vegan Sweet Potato Tortillas Recipe

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4.3 from 55 reviews

These Vegan Sweet Potato Tortillas are soft, pliable, and perfect for wraps or tacos. Made with mashed sweet potato and all-purpose flour, they offer a slightly sweet flavor and a lovely orange hue, making them a nutritious and colorful alternative to traditional tortillas. Simple to make and cooked quickly on the stovetop, these tortillas are both vegan and versatile, ideal for a variety of plant-based meals.

Ingredients

Ingredients

  • 150 g sweet potato, mashed (approximately 3/4 cup)
  • 130 g all-purpose flour (approximately 1 cup), plus extra for dusting

Instructions

  1. Prepare the Dough: In a mixing bowl, combine the mashed sweet potato with the all-purpose flour. Stir thoroughly until the mixture is well combined. Use your hands to knead the mixture gently into a dough ball. The dough should be soft but not overly sticky.
  2. Divide and Roll: Divide the dough into 5 equal portions. Lightly dust your working surface and rolling pin with flour to prevent sticking. Roll each piece into a flat, round tortilla approximately 1/2 cm thick. Avoid rolling too thin to ensure the tortillas remain soft and flexible.
  3. Cook the Tortillas: Heat a dry skillet or pan over medium-high heat. Place one tortilla in the pan and cook for about 1 minute on each side until slightly golden and cooked through. Repeat with the remaining tortillas.
  4. Keep Warm and Flexible: Stack the cooked tortillas on a plate and cover them with a clean kitchen towel. This step helps retain moisture and keeps the tortillas soft and flexible, ready to serve.

Notes

  • For a gluten-free version, substitute the all-purpose flour with cassava flour, which yields similarly flexible and tasty tortillas.
  • Do not roll the tortillas too thin; thicker tortillas maintain softness and prevent cracking when folded or rolled.
  • Serve warm for best texture and flavor.