Sweet Potato Tortillas (Gluten-Free Vegan Wraps)
These sweet potato tortillas are soft, flexible, gluten-free, and vegan. They’re made with cooked mashed sweet potato, a little starch / flour, psyllium husk for binding, and simple seasonings.
They work well as wraps, tacos, quesadillas, roll-ups, or a soft flatbread on the side. The texture is tender and pliable without needing xanthan gum, store-bought gluten-free flour blends, or lots of starch.
If you already have cooked sweet potato or leftovers, the dough comes together pretty quickly.
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.
And if you’re looking for a vegan gluten free tortilla without any potato, check out these gluten free sourdough and flax tortillas.
Recipe Highlights
- Includes a sourdough starter option and a no-starter option
- Gluten-free and vegan
- Soft and flexible enough for wraps
- Made without xanthan gum.
- Uses cooked mashed sweet potato
- Good for tacos, roll-ups, quesadillas, and lunch wraps
- great when paired with avocado, egg and kale salad, as bread substitution for breakfast toast or maybe with simply sliced veggies and hummus, and a honey mustard sauce.
What Makes These Sweet Potato Tortillas Work
Gluten-free tortillas can turn dry, stiff, or crumbly if the dough doesn’t have enough moisture and binding.
This recipe works because the sweet potato adds moisture and softness, while psyllium husk helps hold the dough together and makes the tortillas more flexible. A small amount of arrowroot or another starch helps smooth the texture so the tortillas roll more easily.
The sourdough starter is optional, but I like it because it improves the flavor and gives the tortillas a softer texture. If you don’t have a starter, you can use the simple rice flour + warm water option instead.
Ingredients and Their Purpose
- Mashed sweet potato – adds moisture, color, softness, and natural sweetness.
- Gluten free sourdough starter – helps with flavor and texture. Use discard or active starter. See below if you don’t have a starter.
- Psyllium husk – helps bind the dough and makes the tortillas more pliable.
- Arrowroot flour – adds smoothness and helps prevent cracking. Cassava or tapioca can also work.
- Vegan butter or oil – adds softness and better flavor. Or use regular butter and ghee if you’re ok with dairy.
- Seasonings – garlic powder, onion powder, salt, and pepper make the tortillas savory enough for wraps and tacos.
No Sourdough Starter? Use This Instead
If you don’t have gluten-free sourdough starter, mix:
- ¾ cup brown or white rice flour
- ½ cup warm water or plant milk
The texture should be similar to a thick starter. This won’t give the same sourdough flavor, but it still works as a practical replacement.
How To Make Sweet Potato Tortillas
1. Cook and mash the sweet potato
Steam or boil sweet potatoes until tender, about 15–20 minutes. Mash well until smooth. Measure 1 cup mashed sweet potato and mix it with vegan butter or oil, a bit of hot water (just enough to form a thick paste), salt, pepper, garlic powder, and onion powder. Let it cool slightly.
2. Make the dough
- In a bowl, mix gluten-free sourdough starter with psyllium husk and the sweet potato mixture. Let it rest for about 10 minutes so the psyllium can absorb moisture.
- Then add arrowroot flour and baking powder, if using. The dough should feel soft, smooth, and similar to cookie dough. If it feels too wet, add a little more arrowroot flour.
If it feels dry or cracks easily, add a small splash of water. Don’t use too much flour or you’ll have a dough that’s harder to roll and end up with dry tortillas.
3. Roll the tortillas
Divide the dough into 5 balls. Keep the unused dough covered so it doesn’t dry out. Place one dough ball between two pieces of parchment paper and roll it thinly.
4. Cook on a skillet
- Preheat a skillet (I used non-stick ceramic) over medium heat (stove knob at 5-6) for 5-7 minutes.
- Remove the top parchment, flip the tortilla onto the skillet, then slowly peel off the second piece of parchment after 10–15 seconds (it will detach easier if you wait a bit).
- Cook for about 30–45 seconds per side.
- Keep cooked tortillas covered so they stay warm and soft.
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.
Can I Make These with Regular Flour?
Yes. If you are not gluten-free, you can make a simpler version with mashed sweet potato and all-purpose flour. Use about a 1:1 ratio of mashed sweet potato to flour, then add seasonings. You don’t need psyllium, arrowroot, or sourdough starter. The texture will be different, but easier to handle.
Tips for Soft, Flexible Tortillas
- Don’t add too much flour or starch, or the tortillas will turn dry.
- Roll them thin, but not paper-thin.
- Keep the dough covered while rolling each tortilla.
- Cook briefly on each side; overcooking makes them stiff.
- Store them covered, while still slightly warm to keep them flexible. Then bag them once cooled.
Sweet Potato Tortilla Filling Ideas
These wraps work with both savory and slightly sweet fillings. Or as part of a simple meal (protein, vegetables, and a wrap like this). If you want a simple framework for that, see my Build a Balanced Plate guide.
Good savory ideas:
- avocado, eggs, and greens
- chicken cutlets with honey mustard dressing
- sautéed vegetables and hummus
- taco-style ground meat or beans
- kale salad and roasted vegetables
- turkey or chicken roll-ups
For kids, you can cut them into strips or use them as soft roll-ups.
How To Store and Reheat
- Store leftover tortillas in a zip-top bag or airtight container at room temperature for 2–3 days.
- For longer storage, freeze with parchment paper between each tortilla for up to 3 months.
- To reheat, warm briefly in a skillet or toaster oven until soft again.
Sweet Potato Tortillas (Gluten-Free Vegan Wraps)
Ingredients
Sweet Potato Mash
- 2 small sweet potatoes – steamed or boiled - no liquid / mashed
- 2 tbsp vegan butter – I used Miyoko’s - or use oil (ghee)
- 1-2 tbsp hot water
- ¾ tsp sea salt + dash black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
Add To Form The Tortilla Dough
- ¾ 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
- ½ tsp baking powder - optional, for puffier tortillas
Instructions
Prepare the sweet potatoes:
- Steam/boil (peeled and cubed) sweet potatoes, for 15-20 minutes, until tender. Add seasoning and mash them with a fork;
- You'll need about 1 cup of mashed sweet potatoes. To that add 1 tbsp of hot water, the vegan butter and seasonings. Mix until smooth and set aside to cool.
Form the dough:
- Take the sourdough starter from the fridge, measure 3/4 cup (put the rest back). A sorghum based starter works too.Place it in a separate bowl.
- To that, add psyllium husk and the mashed sweet potatoes, mix well and let it rest covered for 10 minutes, to absorb the moisture.
- Then add the arrowroot starch and baking powder (optional) – and mix to form a soft-ish dough. Keep it covered while you pre-heat the skillet.
Shape and 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 (but not as thin as paper).
- Remove the top parchment, flip tortilla onto the skillet, and slowly peel away the second parchment after 10–15 seconds. (It will detach easier if you wait a bit).
- Cook the sweet potato tortilla 30–45 seconds per side.
Notes
- Add arrowroot gradually. Too much can make the tortillas dry.
- Cook briefly. Overcooking makes gluten-free tortillas stiff.
- Store warm tortillas covered to keep them flexible.
- For regular flour, use mashed sweet potato and all-purpose flour in about a 1:1 ratio. No need for psyllium husk here.
- 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.
FAQ
These are gluten-free when made with gluten-free sourdough starter and gluten-free starch. Always check packaged ingredients if you are cooking for someone with celiac disease.
Yes. Use the rice flour and warm water option listed above. The flavor will be simpler, but the recipe still works.
They may be too dry, rolled too thick, or overcooked. Add a little more water to the dough, roll between parchment paper, and cook briefly on each side.
Yes. Cassava flour can work, but it absorbs moisture differently. Start with a small amount and add more only if needed.
Yes. Tapioca flour gives a similar stretchy, pliable texture and works well in this recipe.
Yes, if cooked briefly and stored covered, they stay soft enough for wraps and roll-ups.
More Sweet Potato Recipes
- Savory Vegan Twice Baked Sweet Potatoes
- Perfect Fluffy Sweet Potato Pancakes
- Healthy Butternut Squash And Sweet Potato Casserole (Vegan)
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I made these tortilla yesterday and our family loved them. We used them as wraps for breakfast.
The best way to achieve a nice, soft texture is to have a dough that’s a bit softer than the traditional one.☝️
Thanks for your feed back! Yes the right dough consistency is important.
Hi! Was wondering if the psyllium husk had to be whole or milled? Thank you so much in advance! 🤍
I used whole, not powder.
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.
Thank you for sharing exactly what happened. A few small adjustments that should help: make sure the pan is fully preheated.
If it isn’t hot enough, they tend to stick, a thin layer of oil helps. A non-stick ceramic pan is ideal for this type of recipe (that’s what I used). If you feel you need more flour to make them stiffer, is fine too, just don’t add too much. Also your workaround with parchment in the pan is a great backup method! 🙂