Print

Sweet Potato Tortillas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Sweet Potato Tortillas are a delicious and wholesome twist on traditional tortillas, made with roasted sweet potato puree, olive oil, and flour. Soft and flavorful, they are perfect for tacos, wraps, or enjoyed on their own as a nutritious snack. This recipe yields 15 tortillas and involves baking, mashing, kneading, and stovetop cooking to achieve the perfect texture.

Ingredients

Sweet Potato Mixture

  • 2 cups Mashed Sweet Potato Puree
  • 2 tablespoons Mild-Flavor Olive Oil

Dough

  • 2 1/4 cups All-Purpose Flour
  • 1/2 teaspoon Salt

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Line a large baking sheet and place the sweet potatoes on it. Bake for 40-60 minutes or until a toothpick inserted into the sweet potatoes pierces through easily.
  2. Cool the Sweet Potatoes: Allow the roasted sweet potatoes to cool completely at room temperature for about 1 hour.
  3. Prepare the Sweet Potato Puree: Peel the cooled sweet potatoes and mash the flesh thoroughly using a fork on a chopping board to create a smooth puree. Measure out 2 cups for the recipe.
  4. Mix the Dough Ingredients: In a large mixing bowl, combine the sweet potato puree, olive oil, flour, and salt. Stir initially with a rubber spatula until incorporated.
  5. Knead the Dough: Use your hands to squeeze and knead the mixture into a cohesive dough ball. If the dough is too sticky, gradually add more flour. If too dry, add a few teaspoons of water to bring it together.
  6. Prepare the Work Surface: Lightly flour your work surface and oil your hands to prevent sticking. Place the dough ball on the floured surface.
  7. Final Kneading and Rest: Sprinkle more flour over the dough ball and knead a few times until smooth, adding 1-2 tablespoons of flour if needed. Cover the dough with a towel and let it rest for 10 minutes to relax.
  8. Divide and Shape Dough Balls: Cut the rested dough into 15 equal pieces and roll each into a tight ball.
  9. Roll out the Tortillas: On a floured surface, use a rolling pin to roll each dough ball into thin, approximately 3.5-inch (10 cm) wide, tortillas. Add flour on top as needed to prevent sticking. Alternatively, a tortilla press can be used.
  10. Heat the Pan: Warm a non-stick pan over medium-high heat. If your pan tends to stick, lightly spray with oil; otherwise, no oil is needed.
  11. Cook the Tortillas - Side One: Place each rolled tortilla into the pan and cover with a lid. Cook for about 2 minutes until large bubbles form on the surface.
  12. Cook the Tortillas - Side Two: Remove the lid and flip the tortilla. Cook for another 1 minute until golden spots develop.
  13. Repeat and Serve: Continue cooking the remaining tortillas the same way. Stack cooked tortillas on a plate and cover with foil to keep warm and soft until serving.

Notes

  • You can roast sweet potatoes a few hours in advance to save time during preparation.
  • Use mild-flavor olive oil to avoid overpowering the sweet potato flavor.
  • If the dough is sticky, add flour gradually to avoid dry, tough tortillas.
  • Resting the dough allows the gluten to relax, making rolling easier and resulting in softer tortillas.
  • Cooking on medium-high heat is essential to ensure tortillas cook through without burning.
  • Keep tortillas covered after cooking to retain moisture and softness.

Find it online: https://recipefeastful.com/sweet-potato-tortillas-recipe/