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Healthy and delicious Sweet Potato Tortillas is an easy homemade tortilla recipe made with only two ingredients. It's pliable, flavorful and slightly sweet, perfect for tacos, wraps, and a side for a quick meal.
Sweet Potato Tortillas Recipe
Sweet potato tortillas are a delicious and healthy alternative to traditional flour tortillas. They are easy to make and can be used in a variety of Mexican-inspired dishes, making them a versatile addition to any cook’s recipe collection.
One of the best things about sweet potato tortillas is that they are packed with nutrients. Sweet potatoes are a great source of fiber, potassium, and vitamin A, which benefits our health in many ways.
Why This Recipe Works
Making your own sweet potato tortillas is absolutely easy and fun. You’ll only need two basic ingredients, and the result is always guaranteed.
This recipe is also freezer-friendly. You make the sweet potato tortillas of time and store them in the refrigerator for up to 5 days. To serve, reheat them in the microwave for 10 seconds or heat them on the stove under low heat for 20 seconds on both sides.
Sweet potato tortillas are amazingly soft and delicious. It’s a perfect recipe for making tacos, wraps, quesadillas, and more. To serve for a large party or family dinner, you can always make batches of them ahead of time. Easy, quick, and 100% fail-proof.
Recipe Ingredients
These incredibly soft and delicious sweet potato tortillas call for only two ingredients.
- Sweet Potato
- All-purpose flour
See the recipe card for full information on ingredients.
How To Make Sweet Potato Tortillas
To start, sweet potatoes are boiled until they are tender and soft in the center. Combine the mashed sweet potatoes with all-purpose flour and knead them into a smooth dough.
Next, divide the dough into 8 equal pieces, then roll out with a rolling pin on a floured surface.
The tortillas are cooked on a non-stick pan over medium heat for about 1 minute on each side, or until they turn golden brown. Dish out and serve immediately.
Cooking Tips
- Be sure to cook the sweet potato until it is fully tender and soft in the center. This helps to mash and incorporate the ingredients easier, which results in a smoother dough.
- Make sure the sweet potato has cooled down enough before mashing it. This will prevent the dough from becoming too sticky and difficult to handle.
- Use a non-stick pan when cooking the sweet potato tortillas to prevent them from sticking to the surface.
Frequently Asked Questions
Yes, you can use either bread flour or all-purpose flour for this recipe. However, it’s important to note that bread flour has a higher protein content than all-purpose flour, which will make the dough more elastic and difficult to work with. The final texture may be chewier than the one made with all-purpose flour, but they all taste great.
To store sweet potato tortillas in the refrigerator, place them in an airtight container or resealable plastic bag and store them for up to 5 days. To reheat, microwave the tortillas for 10 seconds, or until warm.
If you’d like to keep the freshness a little longer, you may store them in the freezer. Wrap each of the tortillas with plastic wrap and store them in an airtight container or resealable plastic bag, and keep them in the freezer for up to 3 months. To heat, thaw the frozen tortillas in the refrigerator the night before, and reheat them in the microwave for 10 seconds or on the stove.
This recipe has 81 calories per serving.
What To Serve With Sweet Potato Tortillas
Serve these tortillas with Zucchini Dip. For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Sweet Potato Tortillas
Ingredients
- 1 (270 g) sweet potato
- 1 cup (130 g) all-purpose flour
Instructions
- In a saucepan, cover the sweet potato with water and bring it to a boil. Cook for 15 to 20 minutes, or until tender and soft in the center. To check for doneness, poke the center of the sweet potato with a fork to ensure it is fully cooked.
- Once the sweet potato is cooked, drain and let it cool for a few minutes or until it’s easy to handle. Peel and mash the sweet potato in a bowl. Add the all-purpose flour and combine. Knead the mixture until a smooth dough forms.
- Divide the dough into 8 equal pieces and shape them into balls. Dust the work surface with flour and roll each ball out with a rolling pin until it is about 2 mm (1/16 inch) thick.
- Place a tortilla on a non-stick pan over medium heat. Cook each side for about 1 minute or until golden brown. Transfer to a plate. Repeat the process with the remaining tortillas.
Notes
- Be sure to cook the sweet potato until it is fully tender and soft in the center. This helps to mash and incorporate the ingredients easier, which results in a smoother dough.
- Make sure the sweet potato has cooled down enough before mashing it. This will prevent the dough from becoming too sticky and difficult to handle.
- Use a non-stick pan when cooking the sweet potato tortillas to prevent them from sticking to the surface.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I freeze them when they’re done?
Yes, you can.
Could I steam the sweet potato instead of boiling it?
Yes you can. It just may take 1o-15 mins longer to steam.
Can you cook this in an air fryer?
I haven’t cook the sweet potato tortillas in an air fryer since it is quick and easy to cook with a pan.
In my opinions, air frying the tortillas may give you a different texture (dry and crispy) than using a pan.
Why not peel before boiling?
It is easier to peel after boiling and doesn’t require any tools. You may also peel the skin before boiling, it won’t change the texture of tortillas.
Muss ich unbedingt nachmachen, diese Sorte Süßkartoffel ist meine Lieblings Sorte.
Ich sag immer zu dieser Sorte, rot weiß Süßkartoffel.
Danke für das tolle Rezept.
Viele Grüße,
Jesse- Gabriel
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