Vegan Sweet Potato Tortillas Recipe
Introduction
These vegan sweet potato tortillas are a delicious and nutritious twist on traditional tortillas. Soft and naturally sweet, they make a perfect base for wraps, tacos, or burritos without any dairy or eggs.
Ingredients
- 1 cup cooked and mashed sweet potato
- 1 ½ cups all-purpose flour (plus extra for dusting)
- ½ teaspoon salt
Instructions
- Step 1: In a large bowl, combine the mashed sweet potato, flour, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour until it’s workable.
- Step 2: Divide the dough into 8 equal portions and roll each into a ball. On a floured surface, roll each ball into a thin circle about 6 inches in diameter.
- Step 3: Heat a dry skillet over medium-high heat. Cook each tortilla for about 1-2 minutes on each side, until golden spots appear and the tortilla is cooked through. Keep warm wrapped in a clean towel while cooking the rest.
Tips & Variations
- For extra flavor, add a pinch of cumin or smoked paprika to the dough.
- Use whole wheat flour for a nuttier taste and more fiber.
- If the skillet gets too hot, the tortillas can burn before cooking through; adjust heat as needed.
Storage
Store cooled tortillas in an airtight container or zip-top bag in the refrigerator for up to 3 days. Reheat by warming them in a dry skillet or microwave wrapped in a damp paper towel for soft, pliable tortillas.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potato for this recipe?
Yes, canned sweet potato puree works well as a substitute for cooked and mashed sweet potato, just measure the same quantity.
How thin should I roll the tortillas?
Roll the dough circles to about 1/8 inch thick for soft, flexible tortillas that cook evenly.
PrintVegan Sweet Potato Tortillas Recipe
These Vegan Sweet Potato Tortillas are a delicious and nutritious twist on traditional tortillas, using sweet potato to add natural sweetness and moisture. Perfect for wraps, tacos, or as a side, these tortillas are easy to make with just a few simple ingredients and cooked quickly on a skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 tortillas 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Vegan, Latin American inspired
- Diet: Vegan
Ingredients
Ingredients
- 1 medium sweet potato (about 1 cup mashed)
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- Water as needed (about 1/4 cup)
Instructions
- Prepare Sweet Potato: Peel and dice the sweet potato, then boil or steam until very tender. Mash thoroughly until smooth and let cool slightly.
- Make Dough: In a mixing bowl, combine the mashed sweet potato, all-purpose flour, and salt. Gradually add water as needed and mix until a soft dough forms that is not too sticky. Knead on a floured surface for about 3-4 minutes until smooth and elastic.
- Divide and Roll: Divide the dough into 8 equal portions and roll each into a ball. Using a rolling pin, roll each ball into a thin, round tortilla shape about 6-7 inches in diameter, dusting with flour to prevent sticking.
- Cook Tortillas: Heat a dry skillet or non-stick pan over medium-high heat. Place one tortilla on the hot skillet and cook for 1-2 minutes on each side until lightly browned spots appear and the tortilla is cooked through. Repeat with remaining tortillas.
- Serve: Serve warm as wraps, tacos, or alongside your favorite dishes.
Notes
- You can substitute whole wheat flour for all-purpose flour for a nuttier flavor and added fiber.
- If the dough feels too dry, add water a teaspoon at a time. If too sticky, add a little more flour.
- Cook tortillas on medium heat to avoid burning while ensuring they cook through.
- These tortillas can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Sweet potato adds natural moisture and sweetness, eliminating the need for added sugars or fats.
Keywords: vegan sweet potato tortillas, homemade tortillas, vegan bread, sweet potato flatbread, gluten free alternative
