Description
These Sweet Potato Tortillas are a wholesome and delicious alternative to traditional tortillas, made with nutrient-rich spelt flour and naturally sweet mashed sweet potatoes. They are soft, pliable, and slightly sweet, perfect for wraps, burritos, or as a side to your favorite Mexican-inspired dishes. This recipe is simple, requiring only three ingredients, and uses stovetop cooking for a quick and easy preparation.
Ingredients
Dry Ingredients
- 2 cups spelt flour*
- 1 teaspoon sea salt
Wet Ingredients
- 2 cups (3 medium sweet potatoes), cooked and mashed
Instructions
- Cook Sweet Potatoes: Cook the sweet potatoes either by microwaving them for 8-10 minutes until tender or baking them at 400°F (204°C) for about an hour. Once cooked, allow them to cool enough to handle, then peel and mash thoroughly.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of spelt flour and 1 teaspoon of sea salt evenly.
- Combine Sweet Potato and Flour: Add the mashed sweet potatoes to the bowl with the flour and salt. Stir and knead using your fingers or a spatula until the flour is completely absorbed and a dough forms. If the dough feels too sticky, incorporate a little extra spelt flour until it’s manageable.
- Rest Dough: Allow the dough to rest for 5 minutes to let the flour hydrate fully, making it easier to roll out.
- Prepare Dough Portions: Dust a clean flat surface generously with flour. Shape the dough into a long log and divide it into 18-20 equal portions for smaller tortillas or 9-10 for larger burrito-sized tortillas. Roll each portion into a small ball.
- Roll Out Tortillas: Sprinkle the dough balls with flour to prevent sticking. Using a rolling pin, roll each ball into thin rounds about 1/16 to 1/8 inch thick.
- Cook Tortillas: Heat a non-stick skillet or griddle over medium-high heat. Cook each rolled-out tortilla for 1-2 minutes on each side. Flip when bubbles form and edges begin to curl. Look for brown spots to develop, ensuring they are cooked through without burning.
Notes
- Spelt flour can often be substituted with whole wheat flour if spelt is not available.
- If the dough is too sticky, gradually add more spelt flour, but avoid adding too much to keep the tortillas soft.
- Ensure the skillet is hot enough before cooking to get good browning without overcooking.
- These tortillas are best enjoyed fresh but can be stored wrapped in a clean towel in an airtight container for up to 2 days.
- Microwaving sweet potatoes is a faster method, but baking provides a deeper roasted flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican-inspired
