These 2-ingredient sweet potato tortillas are a simple, healthy, and delicious alternative to traditional tortillas. They’re vegan, oil-free, and perfect for wraps, tacos, or as a base for your favorite toppings. Plus, they’re incredibly easy to make with just sweet potatoes and flour!
Ingredients:
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1 cup of cooked, mashed sweet potato (about 1 large sweet potato)
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1 to 1 1/2 cups of whole wheat flour, spelt flour, or gluten-free flour (adjust as needed)
Instructions:
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Cook the Sweet Potato:
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Start by peeling and chopping the sweet potato into small chunks. Boil or steam the sweet potato pieces until they are soft and easily mashed with a fork (about 15-20 minutes).
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Drain the sweet potatoes and mash them until smooth. Let the mashed sweet potato cool slightly.
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Make the Dough:
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In a large mixing bowl, combine the mashed sweet potato with 1 cup of flour. Mix until a dough forms. The dough should be soft but not sticky. If it’s too sticky, add more flour a little at a time until you reach the right consistency.
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Knead the dough on a lightly floured surface for a couple of minutes until it’s smooth and elastic.
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Divide the Dough:
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Divide the dough into 6-8 equal portions, depending on the size of tortillas you want. Roll each portion into a ball.
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Roll Out the Tortillas:
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On a lightly floured surface, use a rolling pin to roll each dough ball into a thin, round tortilla. Aim for a thickness of about 1/8 inch. If the dough sticks, sprinkle a little more flour on the surface and rolling pin.
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Cook the Tortillas:
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Heat a non-stick skillet or griddle over medium heat. Once hot, place one tortilla in the skillet. Cook for about 1-2 minutes on each side, or until golden brown spots appear. The tortilla may puff up slightly as it cooks.
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Remove the tortilla from the skillet and place it on a plate covered with a clean kitchen towel to keep it warm. Repeat with the remaining dough balls.
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Serve:
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Your sweet potato tortillas are now ready to serve! Use them as a base for your favorite tacos, wraps, or enjoy them as a simple side.
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Tips:
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Flour Type: You can use whole wheat flour, spelt flour, or gluten-free flour, depending on your preference. The amount of flour needed may vary slightly depending on the type of flour and the moisture content of the sweet potato.
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Storage: Store any leftover tortillas in an airtight container in the refrigerator for up to 3 days. Reheat them on a skillet before serving.
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Freezing: These tortillas can be frozen. Place a piece of parchment paper between each tortilla to prevent them from sticking together, and store in a freezer-safe bag for up to a month.
Conclusion:
These 2-ingredient sweet potato tortillas are a nutritious and versatile addition to your meal prep. With no oil and just two simple ingredients, they’re perfect for a variety of dishes and can be easily customized to suit your dietary needs. Enjoy these soft, flavorful tortillas with your favorite fillings, and feel good knowing they’re made from wholesome, plant-based ingredients!
