Description
These Two Ingredient Sweet Potato Tortillas are a simple, gluten-free alternative to traditional tortillas, made with just mashed sweet potato and cassava flour. Soft, slightly sweet, and lightly golden, they are perfect for wraps, tacos, or as a side bread.
Ingredients
Ingredients
- 2 cups sweet potato (mashed)
- 1 cup cassava flour
- 1/4 teaspoon sea salt (optional)
- Olive oil, for cooking
Instructions
- Prepare Sweet Potato: Peel and cut sweet potato into cubes. Steam the cubes in a saucepan with about 1 inch of water until very soft, then drain thoroughly. Mash the sweet potato until smooth.
- Make Dough: In a mixing bowl, stir together the mashed sweet potato and cassava flour until well combined and smooth, optionally adding sea salt. The dough should be pliable and not too sticky.
- Shape Tortillas: Divide the dough into 8 equal portions. Lightly dust a clean surface with cassava flour. Press or roll each portion into a tortilla about 1/4 inch thick.
- Cook Tortillas: Heat a skillet over medium heat and drizzle lightly with olive oil. Cook each tortilla for a few minutes on each side until golden brown and cooked through, adjusting the heat as needed to prevent burning.
Notes
- If dough is too sticky, add a little more cassava flour to make it easier to handle.
- These tortillas can be stored in the refrigerator wrapped tightly for up to 3 days or frozen for longer storage.
- Use sweet potatoes that are tender and thoroughly mashed for the best texture.
- Olive oil is optional for cooking but helps achieve a golden crust.
- Adjust cooking times according to tortilla thickness to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Gluten-Free
