Sweet Potato Tortillas (3 Ingredients, GF)

Learn how to make straightforward, satisfying & versatile 3 ingredient grain free sweet potato tortillas! They are vegan, oil-free, Paleo, and nut-free,too.

Straightforward Sweet Potato Tortillas

You may have thought about making your own kitchen-made tortillas (possibly ones made with sweet potatoes) but then quickly decided it was too much hassle and fuss.

This straightforward recipe will put any of the latter thoughts to rest. It is a special request from two different readers, both of whom wondered if a grain-free, vegan tortilla,made without legumes(e.g., chickpea flour), might be a possibility.

Short answer: yes!

Say hello to3 IngredientGrain Free Sweet Potato Tortillas, which are vegan, oil-free, legume-free, and nut-free, too. They are the reliable vehicle for piling on all kinds of vegetables, spreads, fillings and more.

Plus: they are a breeze to make.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Grain-free
• Gluten-free
• Oil-free
• Nut-free
• Legume-free
• Seed-free
• Paleo friendly
• High fiber (3 grams per tortillas)
• High in potassium, vitamin A and vitamin C

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

The tortillas have 3 ingredients:

• Mashed, baked sweet potatoes
• Coconut flour
• Tapioca starch/ tapioca flour (see notes for alternatives)

You will also need water to Aix the ingredients into a dough (I use filtered tap water). I like to add some fine sea salt, too, but it is completely optional.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

You will make these tortillas in a traditional tortilla style (i.e., dough is rolled with a rolling pin, or pressed flat with a tortilla press) as opposed to a batter/crepe method.

Do not worry if you have never made tortillas in this way, it is plain, especially after you make the first one or two.

Step One: Make the Dough

In a medium bowl, mix the mashed sweet potato, tapioca starch, coconut flour, and salt until well-blended. The dough will be stiff, but still moist. Coconut flour gives it a uniquely stiff, yet springy, texture:

Step Two: Portion the Dough

Gather the dough into a ball and press into a circle. Cut the dough into 6 equal wedges. Shape each wedge into a ball.

You can scoop out portions of dough (it will be just over 1/4 cup per tortilla) but, given the less than standard amount of dough per tortilla, I prefer to gather all of the dough into a ball, flatten it into a disc, and then divide into six equal portions.

Step Three: Shape Each Portion into a Ball

Once done, place one of the balls between two pieces of parchment paper. Flatten, with a rolling pin or a tortilla press, into a circle that is about 6 to 6-1/2 inches (15 to 16 cm) in diameter.

Note that the uncooked tortilla cannot be lifted off of the parchment without falling apart, so it is important to press the dough out onto a piece of parchment paper for transfer to the skillet.

Step 4: Preheat the Skillet

Preheat a nonstick skillet (such as seasoned cast iron, or ceramic non-stick pan) over medium heat. You can also use a nonstick griddle (ideal for cooking more than one tortilla at a time)

Step Five: Cook the Tortillas

Remove the top sheet of parchment or wrap, if using, and invert one tortilla onto the heated skillet. Let the tortilla cook for 10 to 15 seconds before slowly peeling off the parchment paper.

Step Six: Flip Over the Tortillas

When the tortilla begins to buckle a bit, in a few places (about 2-3 minutes), use a spatula to flip over the tortilla.

Cook for two to three minutes longer until other side is browned. Transfer the tortilla to a cooling rack and repeat with remaining dough.

In no time, you will have a stack of memorable, pliable grain-free tortillas, reliable for topping, wrapping and rolling in whichever way you choose!

Storage and Tips

• Storage:Store any remaining tortillas in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 6 months.
• How to Bake the Sweet Potato for the Recipe:Prick sweet potatoes (scrubbed and dried) all over with a fork. Bake on a baking sheet in a preheated 425F (215C) oven for 45 to 50 minutes until very tender (really mushy inside). Cool completely. Split lengthwise and scoop out potato, and then mash with a fork.This can be done up to two days ahead. Refrigerate until ready to use.
• Be patient:be patient with yourself, especially with the first tortilla. It is ok if it is far from reliable! If some of the tortilla sticks to the parchment when you peel it off, simply re-stick it on to the tortilla in the pan (a metal tea or soup spoon is reliable for nudging and smoothing the dough into place). You will gain confidence quickly!

Frequently Asked Questions

• How should I serve the tortillas?Use the sweet potato tortillas in place of traditional flour tortillas or corn tortillas. Make burritos, tacos, quesadillas (with your go-to plant-based cheese), a breakfast taco, enchiladas, or an open faced tostada topped with your go-to vegetables, such as avocado, tomatoes, bell peppers and greens.
• Can I use a different flour (gluten-free flour or gluten flour) for the coconut flour?No, not for this particular recipe. Coconut is a unique flour used in unusual proportions compared to any other type of flour (e.g., wheat flour, spelt flour, oat flour, almond flour or cassava flour).
• Is there a substitute for the tapioca starch / tapioca flour?I have not tested with other options, but it is possible that an equal amount of arrowroot will work. f you do not need the tortillas to be grain-free, use an equal amount of cornstarch.

Happy cooking, everyone!