Sweet Potato Tortillas
Sweet Potato Tortillas
Ingredients
- 1 pound sweet potato, about 2 medium sweet potatoes
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Pierce the sweet potatoes several times with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until very tender when squeezed. Alternatively, you can boil or steam them until tender.
⏱️ 45 min•🌡️ 400
- 2
Once the sweet potatoes are cooked, allow them to cool slightly until they are comfortable to handle. Carefully peel off the skin and transfer the flesh to a large mixing bowl. Mash thoroughly with a fork or potato masher until smooth. You should have about 1 1/2 cups of mashed sweet potato.
⏱️ 5 min
- 3
Add the all-purpose flour and salt to the bowl with the mashed sweet potato. Begin mixing with a spoon, then switch to using your hands. Mix until a crumbly mixture forms and the ingredients are mostly combined.
⏱️ 5 min
- 4
Continue to knead the mixture by hand in the bowl or on a lightly floured surface for about 5-7 minutes. The dough should come together to form a smooth, cohesive ball that is no longer sticky.
⏱️ 7 min
- 5
Place the dough ball on a lightly floured surface. Using a sharp knife or bench scraper, cut the dough ball into 8 equal wedges. Each wedge will form one tortilla.
⏱️ 3 min
- 6
Take one wedge of dough and roll it between your palms to form a small, smooth ball. Repeat with the remaining dough wedges.
⏱️ 2 min
- 7
Lightly flour your work surface and a rolling pin. Take one dough ball and roll it out into a thin, round tortilla, approximately 6-8 inches in diameter. Aim for an even thickness. Repeat with the remaining dough balls, stacking the rolled tortillas with parchment paper in between if needed to prevent sticking.
⏱️ 10 min
- 8
Heat a large non-stick skillet or griddle over medium-high heat. Once hot, place one rolled-out tortilla onto the dry pan. Cook for 1-2 minutes per side, or until light brown spots appear and the tortilla puffs up slightly. Flip and cook the other side until similarly browned.
⏱️ 8 min
- 9
Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm and pliable while you cook the remaining tortillas. Serve immediately with your favorite fillings for wraps, tacos, or quesadillas.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Tortillas
- 1 pound sweet potato, about 2 medium sweet potatoes
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Pierce the sweet potatoes several times with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until very tender when squeezed. Alternatively, you can boil or steam them until tender.
⏱️ 45 min•🌡️ 400 - 2
Once the sweet potatoes are cooked, allow them to cool slightly until they are comfortable to handle. Carefully peel off the skin and transfer the flesh to a large mixing bowl. Mash thoroughly with a fork or potato masher until smooth. You should have about 1 1/2 cups of mashed sweet potato.
⏱️ 5 min - 3
Add the all-purpose flour and salt to the bowl with the mashed sweet potato. Begin mixing with a spoon, then switch to using your hands. Mix until a crumbly mixture forms and the ingredients are mostly combined.
⏱️ 5 min - 4
Continue to knead the mixture by hand in the bowl or on a lightly floured surface for about 5-7 minutes. The dough should come together to form a smooth, cohesive ball that is no longer sticky.
⏱️ 7 min - 5
Place the dough ball on a lightly floured surface. Using a sharp knife or bench scraper, cut the dough ball into 8 equal wedges. Each wedge will form one tortilla.
⏱️ 3 min - 6
Take one wedge of dough and roll it between your palms to form a small, smooth ball. Repeat with the remaining dough wedges.
⏱️ 2 min - 7
Lightly flour your work surface and a rolling pin. Take one dough ball and roll it out into a thin, round tortilla, approximately 6-8 inches in diameter. Aim for an even thickness. Repeat with the remaining dough balls, stacking the rolled tortillas with parchment paper in between if needed to prevent sticking.
⏱️ 10 min - 8
Heat a large non-stick skillet or griddle over medium-high heat. Once hot, place one rolled-out tortilla onto the dry pan. Cook for 1-2 minutes per side, or until light brown spots appear and the tortilla puffs up slightly. Flip and cook the other side until similarly browned.
⏱️ 8 min - 9
Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm and pliable while you cook the remaining tortillas. Serve immediately with your favorite fillings for wraps, tacos, or quesadillas.
⏱️ 2 min