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Sweet Potato Tortillas

Sweet Potato Tortillas: Flavorful Gluten-Free Goodness

Delightful Sweet Potato Tortillas are a gluten-free and vegan alternative to traditional tortillas, offering natural sweetness and vibrancy.
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Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 5 tortillas
Course: Snacks
Cuisine: Mexican
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tortillas
  • 2 cups mashed Sweet Potatoes Steamed or boiled until tender.
  • 2 tablespoons Vegan Butter Can be replaced with a mild oil.
  • 1/2 cup Hot Water From cooking sweet potatoes.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/2 cup Gluten-Free Sourdough Starter Or mix rice flour with warm water.
  • 2 tablespoons Psyllium Husk Provides elasticity.
  • 1/2 cup Arrowroot Flour Or other starchy flour.
  • 1 teaspoon Baking Powder Optional for puffier tortillas.

Equipment

  • Skillet
  • Mixing bowl
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Steam or boil sweet potatoes for 15-20 minutes until tender, then mash without liquid.
  2. Combine mashed sweet potatoes, hot water, vegan butter, and seasonings in a bowl, stirring until smooth.
  3. Integrate gluten-free sourdough starter and psyllium husk into the mixture, cover, and let rest for 10 minutes.
  4. Sprinkle arrowroot flour and baking powder onto the dough, mix, and then divide into 5 equal balls.
  5. Roll each dough ball between parchment paper and cook on medium heat for 30-45 seconds per side until golden.

Nutrition

Serving: 1tortillaCalories: 70kcalCarbohydrates: 15gProtein: 1gFat: 2gMonounsaturated Fat: 1gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Store leftovers in a zip-lock bag at room temperature for 3-4 days, or refrigerate for up to a week. Freeze for longer storage with parchment layers.

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