Sweet Potato Tortilla
Soft, slightly sweet tortillas made with just three ingredients, perfect for wraps and tacos.
Equipment
- Microwave or Oven
- Mixing Bowl
- Rolling Pin
- Nonstick pan
Ingredients
- 1 medium sweet potato (measure out ½ cup once cooked)
- ¾ cup all-purpose flour
- ¼ tsp salt
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Poke holes in the sweet potato and microwave for 6-7 minutes until soft. Alternatively, roast in the oven.
- Scoop out the flesh and mash until smooth. Combine with flour and salt in a bowl.
- Mix until crumbly, then knead into a smooth dough, adding more flour as needed.
- Divide the dough into 6 pieces for mini tortillas or 4 for larger ones. Roll each piece into a thin circle.
- Heat a nonstick pan over medium heat and cook each tortilla for about 1 minute per side until lightly charred.
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Notes
Store cooked tortillas in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.