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!
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.