This sweet potato tortillas recipe features cooked mashed sweet potatoes mixed with flour and seasonings to form soft pliable gluten free tortillas that are also vegan friendly. These sweet potato tortillas can be enjoyed as side dish or finger food, you can make burritos, taquitos, quesadillas, tacos, wraps or roll-ups. Kids will love them too!
Sweet Potato Tortillas Recipe
Making these sweet potato tortillas is simple, the ingredients come together in minutes when you already have some mashed sweet potato leftovers. First I made these regular potato tortillas, and some of the readers where asking a about a sweet potato version. So here it is! This recipe is also featured in my cookbook.
This is a really great way to replace unhealthier tortillas filled with cheap flours, soy and gums. Enjoy these sweet potato wraps with some avocado, egg and kale salad, as bread substitution for meat patties or maybe with simply sliced veggies, chicken cutlets and a honey mustard dressing as dipping sauce.
The sweet potato tortillas/wraps can also be savored by people following a special diet like gluten free, dairy free or vegan! And if you’re looking for a vegan gluten free tortilla without any potato, check out these gluten free sourdough and flax tortillas.
Related: Perfect Fluffy Sweet Potato Pancakes
Sweet Potato Tortilla Ingredients
- Mashed sweet potatoes – will make tortillas flexible so that we can avoid using xanthan gum and tapioca starch.
- Vegan butter – The role is to improve the taste and provide softness. I used Miyoko’s vegan butter. You can replace the vegan butter with another mildly flavor liquid cooking oil. Or use regular butter and ghee if you’re ok with dairy.
- Gluten free sourdough starter – it’s ok if you don’t have one, in instructions below I’m giving an easy alternative.
- Psyllium husk – as binding agent to provide pliability and flexibility.
- Arrowroot flour – it’s fine texture will help with biding the ingredients together. Another alternative would be cassava flour or tapioca flour. If you want to make these potato tortillas with regular flour (not gluten free) then you just need to mix mashed sweet potatoes with all purpose flour and add seasonings. You don’t need psyllium, arrowroot flour or starter. Although a sourdough starter would improve the taste and nutritional value.
- Seasonings – for improving the taste and flavor.
Find the complete printable recipe with measurements below.
How To Make Sweet Potato Tortillas (Step-by Step)
To make the sweet potato tortillas you need need to steam/boil the sweet potatoes first. About 15-20 minutes, until tender. Add seasoning and mash them with a fork; Take out 1 cup and to that add 1 tbsp of hot water from steamer, the vegan butter and seasonings. Mix until smooth and set aside to cool.
Step 1. Form The Tortilla Dough:
- In a bowl take the sourdough starter from the fridge, measure 3/4 cup and put the rest back. If yours is on the thinner side, add a bit of more flour (the flour your sourdough is made of), to thicken up. To that, add psyllium husk and the sweet potato mixture, mix well and let it rest covered for 10 minutes, to absorb the moisture.
- Stick with gluten free sourdough starter for great flavor and texture. But if you don’t have a starter, the second best options is mixing brown (or white) rice flour (3/4 cup) with warm water or plant based milk (1/2 cup). The consistency will be similar to the starter.
- When ready to cook, add the arrowroot starch (you might need less or more then specified), and baking powder (optional) – your dough should look like a cookie dough. Be careful not to add too much flour or you’ll have a dough that’s harder to roll and end up with dry tortillas.
- Pre-heat your skillet (I used non-stick ceramic) on medium heat (stove knob at 5-6) for 5-7 minutes.
Step 2. Cook the sweet potato tortillas:
- Cut the dough and shape into 5 balls. Cover the rest while you work with the dough. Place the ball dough between 2 parchment papers and roll with a rolling pin as thin as possible.
- Remove the top layer of paper and flip the tortilla gently over directly in the skillet. Then slowly remove the other paper (will detach easier if you wait 10-15 seconds). Use a bit of oil if it sticks.
- Cook the sweet potato tortilla approximately 30-45 seconds on each side.
- Once cooked, keep the tortillas moist & warm (covered). Transfer to a ziplock bag and keep on the counter for up to 3-4 days. These sweet potato wraps are great just by themselves as flatbreads, but also with savory or sweet filling.
- If you have difficulty understanding the process of making these sweet potato tortillas, see the recipe video for my other potato tortilla recipe, which is similar.
Sweet Potato Tortillas With Regular Flour
If you want to make these potato tortillas with regular flour (not gluten free) then you just need to mix mashed sweet potatoes with all purpose flour (1:1) and add seasonings. You don’t need psyllium, arrowroot flour or starter. Once everything is combined, knead using your hands, until dough is formed.
Divide the dough into 4 or 5 equal parts (it depends how big you want them) then roll each ball out on between two parchment papers using a rolling pin. Roll them as thin as you can, they will expand a bit when cooked.
Storing Tips
Storing leftovers: To keep the tortillas soft, transfer to a ziplock bag and keep on the counter for up to 3-4 days.
Freezing: Freeze in a plastic bag divided with parchment paper (to avoid sticking to each other) for up to 3 months. When ready to use, thaw in the refrigerator and reheat normally.
Other Gluten Free Bread And Tortillas Recipes
More Sweet Potato Recipes
- Savory Vegan Twice Baked Sweet Potatoes
- Perfect Fluffy Sweet Potato Pancakes
- Healthy Butternut Squash And Sweet Potato Casserole (Vegan)
If you made these gluten free sweet potato tortillas/ wraps, then please leave a star rating or a comment below the recipe card.
Your feedback is really helpful for me and readers!
Sweet Potato Tortillas (Gluten Free Vegan)
Ingredients
Sweet Potato Mash
- 2 small sweet potatoes – steamed or boiled - no liquid and mashed
- 2 tbsp vegan butter – I used Miyoko’s - or use oil
- 1-2 tbsp hot water – from steamer
- 3/4 tsp sea salt
- dash black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Tortilla Dough
- 3/4 cup gluten free sourdough starter - see notes, if you don't have any
- 2 tsp psyllium husk
- 2-3 tbsp arrowroot flour - or other starchy flour
- 1/2 tsp baking powder - optional, for puffier tortillas
Instructions
Prepare the sweet potatoes:
- Steam/boil the sweet potatoes, for 15-20 minutes, until tender. Add seasoning and mash them with a fork;
- Take out 1 cup and to that add 1 tbsp of hot water from steamer, the vegan butter and seasonings. Mix until smooth and set aside to cool.
Form the dough:
- In a bowl take the sourdough starter from the fridge, measure 3/4 cup and put the rest back.
- But if you don’t have a starter, the second best options is mixing brown (or white) rice flour (3/4 cup) with warm water or plant based milk (1/2 cup). The consistency will be similar to the starter.
- To that, add psyllium husk and the sweet potato mixture, mix well and let it rest covered for 10 minutes, to absorb the moisture.
- When ready to cook, add the arrowroot starch and baking powder (optional) – your dough should look like a cookie dough. Be careful not to add too much flour or you’ll have a dough that’s harder to roll and end up with dry tortillas.
Cook the sweet potato tortillas
- Pre-heat your skillet (I used non-stick ceramic) on medium heat (stove knob at 5-6) for 5-7 minutes.
- Cut the dough and shape into 5 balls. Cover the rest while you work with the dough. Place the ball dough between 2 parchment papers and roll with a rolling pin as thin as possible.
- Remove the top layer of paper and flip the tortilla gently over directly in the skillet. Then slowly remove the other paper (will detach easier if you wait 10-15 seconds). Use a bit of oil if it sticks.
- Cook the sweet potato tortilla approximately 30-45 seconds on each side.
Notes
- Stick with gluten free sourdough starter for great flavor and texture. But if you don’t have a starter, the second best options is mixing brown (or white) rice flour (3/4 cup) with warm water or plant based milk (1/2 cup).
- You can replace the vegan butter with another mildly flavor liquid cooking oil or ghee (if not vegan).
- To make these sweet potato tortillas with regular flour (not gluten free) – mix mashed sweet potatoes with all purpose flour (1:1) and add seasonings. You don’t need psyllium, arrowroot flour or starter. Once everything is combined, knead using your hands, until dough is formed.
- If you have difficulty understanding the process of making these sweet potato tortillas, see the recipe video for my other potato tortilla recipe, which is similar.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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August
Tuesday 18th of July 2023
I made these today. Mine were a bit too mushy after they were cooked, like I needed a flour that would make them a little stiffer. And they stuck to the pan like crazy. My husband put the second one on a piece of parchment paper inside the frying pan and cooked it like that with the lid on. That worked! They taste really good. I'll add a a tiny bit of oat flour next time to give a little more structure.
HealthyTasteOfLife
Wednesday 2nd of August 2023
YES the parchment paper trick is the key, it works great even without a lid!