Sweet Potato Tortillas (Gluten-Free Vegan Wraps)
Soft and flexible gluten-free sweet potato tortillas made with mashed sweet potato, psyllium husk, and simple flours. These vegan wraps are great for tacos, quesadillas, roll-ups, or as a soft flatbread. Kids will love them too!
Servings 5 (9" tortillas)
Calories 148.6kcal
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.
If you don’t have sourdough starter, mix ¾ cup rice flour with ½ cup warm water or plant milk and use that instead. The point is to get the consistency similar to the starter.
The dough should look like a cookie dough or play-doh, but it must not be sticky or adhere to hands. See pictures in the post. Also, don't add too much flour or you’ll have a dough that’s harder to roll and end up with dry tortillas.
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.
Keep cooked tortillas covered so they stay soft and flexible.
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
Serving: 1tortilla | Calories: 148.6kcal | Carbohydrates: 27.9g | Protein: 2.5g | Fat: 4.7g
