Vegan Sweet Potato Tortillas
These vegan sweet potato tortillas are a nutritious and flavorful twist on traditional tortillas, perfect for tacos, wraps, or as a side dish.
Ingredients
Tortilla Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato) Cooked and mashed until smooth
- 1 cup all-purpose flour (or gluten-free flour) Use gluten-free flour for a gluten-free option
- 1 teaspoon salt Adjust to taste
- 1 teaspoon baking powder Helps the tortillas puff slightly
- 1 tablespoon olive oil or coconut oil For moisture and flavor
- as needed water To adjust dough consistency
Instructions
Preparation
- Cook the sweet potato: Peel and chop it into cubes, then boil until tender, about 15 minutes. Drain and mash until smooth. Allow it to cool slightly.
- In a large bowl, combine the flour, salt, and baking powder. Stir well to mix all dry ingredients.
- Add the mashed sweet potato and olive oil to the bowl. Mix with a fork or your hands until a dough forms. If the dough is too dry, add water a tablespoon at a time until it reaches a workable consistency.
- Transfer the dough to a lightly floured surface and knead it for a minute until it’s soft.
- Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a disc about ¼ inch thick using a rolling pin.
Cooking
- Preheat a non-stick skillet or frying pan over medium-high heat. Once hot, cook each tortilla for about 2-3 minutes on each side until they puff slightly and have light golden brown spots.
- Remove the tortillas and keep them warm under a clean kitchen towel while you cook the remaining tortillas.
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Notes
Serve warm for best taste. Store leftovers in an airtight container. Use parchment paper between tortillas to avoid sticking.