Two Ingredient Sweet Potato Tortillas

Sweet Potato Tortillas

These two ingredient sweet potato tortillas are so easy and quick to make.  The flavor of the sweet potato is what makes this so delicious!  Who wouldn’t want to make two ingredient tortillas? These are soft and perfect for wraps, tacos, and burritos.  Or just eat them plain with guacamole like we do.

I don’t know about you but I love freshly made, healthy tortillas. This time I experimented with different tortillas and decided to change it up by making sweet potato tortillas. I previously made whole wheat and oat, but not potatoes.

My two favorite potatoes are Yukon gold and sweet potatoes. However this time I used whole wheat pastry flour and let me say – it was a 10! Regular tortillas can be thinner or just a little thicker which I prefer.

While making the sweet potato tortillas, make sure to keep a towel over them to keep them warm. All the tortillas stayed nice and warm when done. I removed one to taste and it didn’t disappoint! Because Jeff was so eager to try it, he commented how he would prefer these over store bought any day!

You want to start with 3/4 to 1 Cup of mashed sweet potato. I cooked mine in the microwave, and let it cool somewhat. You want to peel it and start mashing it really good so there are no lumps (a few tiny ones are OK). Once mashed, then slowly add the flour and fold in until combined.

Form a ball – dough should not be sticky

Use your hands to finish lightly kneading and form a dough ball. You want to be sure the dough should not be sticky but be careful not to add too much flour that is needed. Divide the dough into 4-5 equal parts. Then dust your work surface with a little more flour and roll out each tortilla with a rolling pin. I used my marble rolling pin which is my favorite.

Divide into 4-5 pieces

Roll out the dough less than 1/4″ thick. If you are making tortillas to make my pinwheels, roll out a little thinner so that you can roll the pinwheels. If you make them too thin, they may not be as soft.

Make sure you don’t roll the dough too thin or too thick

In a heated pan over medium heat, place each tortilla one at a time, and cook for 1 minute on each side. Repeat until you have cooked all the tortillas. Because they can cool somewhat quickly, stack them on a plate covered with a clean towel while you cook the rest. This allows them to stay nice and soft.

Your end result should be this

Did you make this recipe? Please be sure to rate it and leave a comment. I’d love to hear from you!

Two Ingredient Sweet Potato Tortillas

Two Ingredient Sweet Potato Tortillas

Yield: 4-5 Tortillas
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

These two ingredient sweet potato tortillas are so easy and quick to make.  The flavor of the sweet potato is what makes this so delicious!  

Ingredients

  • 3/4 Cup cooked sweet potato, mashed
  • 1 Cup whole wheat pastry flour

Instructions

  1. Cook the sweet potato in a microwave for 5-6 minutes, remove and cool. Mash well so there are no large lumps.
  2. Add the pastry flour gradually and fold in until combined. Use your hands to finish by lightly kneading and form a dough ball. The dough should not be sticky.
  3. Separate the dough into 4 equal parts.
  4. Dust your working surface with a little more flour and roll out each tortilla with a rolling pin, a little less than 1/4" thick.
  5. In a heated skillet or griddle on medium heat, cook the tortillas one at a time for 1 minute on each side.
  6. Repeat until you have cooked all the tortillas, stacking them on a place and cover with a dish towel to ensure they stay warm and pliable.
  7. Serve warm or use as a wrap.

Notes

You do not want the tortillas to be too thin or too thick, otherwise they may not be as soft.

If you need them for making burritos, roll them a little bit thinner so that you can fold and roll it with the fillings.

For gluten-free, try using cassava flour. You can use regular potatoes as well but I found Yukon gold and sweet potatoes to be the best.

This recipe can be doubled and will freeze with parchment paper in between each one for up to 3 months in a freezer Ziploc bag.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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