Soft, 3 ingredient, sweet potato tortillas for tacos, fajitas and more. Vegan, gluten free, oil free low GI and high fibre.
I know, I know, it seems like a disservice to put these sweet potato tortillas in the "basics" section of my blog because they're so soft and light but also hearty and nutritious. But hear me out! These tortillas have become a total staple in my home and because they're homemade form just three high-fibre, low GI ingredients, they're a wonderful alternative to store-bought processed tortillas.
I'm constantly being surprised by stuff I have always assumed to be unprocessed or minimally processed, turning out to be ultra processed! At All Veg Considered I avoid UPI, so this means products like store-bought tortillas are a no-go (I haven't found a single brand that doesn't score 4 on the nova scale). But don't worry! These sweet potato tortillas freeze wonderfully for the next whole-food plant-based taco Tuesday on your calendar!
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🍛 Ingredients for Sweet Potato Tortillas
OK so I NEEDED these sweet potato tortillas to be simple and use minimal ingredients if they were ever going to replace the store bought variety. That's why we've stuck to ONLY 3 INGREDIENTS! It's like alchemy! You go into the fridge and pantry and come out with pure gold (in the form of tortillas obvs).
Here's everything you'll need to get crackin!
- Mashed sweet potato - Don't worry - the recipe includes guidance on how to cook your raw sweet potatoes perfectly to guarantee deliciously smooth mashed sweet potato.
- Oat flour - You can sub for cassava flour or buckwheat flour if you like, but I find oat flour has a texture similar to traditional masa harina, used for corn tortillas.
- Fine sea salt - Nothing fancy!
📝 Nutrition Notes!
So, what makes these sweet potato tortillas so special then huh? "I see you, tortilla, sitting up on your nutritional high horse! Explain yourself!". Well, of course! Here's what gets me all jazzed up about these tortillas.
- Low GI - Sweet potatoes and Oats are both lower GI that regular potatoes and wheat flour respectively. This means they're less likely to cause a spike in blood sugar levels.
- High Fibre - Again, both oats and sweet potatoes are high in dietary fibre.
- Minimally Processed - I counted 20 ingredients in a comparable pack of store bought tortillas but this recipe has only 3!
🍛 How to make Sweet Potato Tortillas
Just four steps to making these sweet potato tortillas! Did I also mention they freeze well, so you can make a batch, wrap and keep for another day! Batch cooking at its most fun!
1. Cook and mash the sweet potatoes:
- Microwave or bake sweet potatoes until soft.
- Scoop out flesh, mash until smooth.
2. Make the dough:
- Mix oat flour into a sticky dough.
- Rest, cut into balls.
3. Shape the tortillas:
- Roll the dough into circles.
- Cut to size if desired!
4. Cook the tortillas:
- Dry pan, 30s each side until browned.
- Wrap cooked tortillas to keep warm.
🤷♀️ Sweet Potato Tortillas FAQs
A: Yep, you can totally swap for a different flour, however I found that plain flour doesn't work well. Stick to a variety without gluten like buckwheat or casava flour.
A: Likely overcooking. Keep an eye on them - don't get distracted. They just need a quick 30 seconds each side.
A: I wouldn't advise this. The resting allows the oat flour to absorb much of the liquid in the dough, making it less sticky and easier to handle.
Ok, time to put these sweet potato tortillas to good use! How about using them for my Shredded Tofu Tacos. Alternatively, slice some left-over tortillas into strips and fry until crispy then use as a topping for my Smoky Three Bean Chilli!
Sweet Potato Tortillas
Equipment
- Microwave or Oven
- 1 Large bowl
- Potato Ricer (Optional)
- 1 Large Dry Frying Pan
Ingredients
- 250 g mashed sweet potato instructions on how to cook sweet potatoes listed in method below
- 115 g oat flour plus more for dusting. Or sub for cassava flour or buckwheat flour.
- ½ teaspoon fine sea salt
Instructions
To Cook the Sweet Potatoes
- Prick the sweet potatoes with a fork and place in the microwave. Cook on full power for 10-15 minutes, or until fork soft throughout, then remove from the microwave and allow to cool for 5 minutes. Alternatively, bake in the oven at 200 °C for one hour.
- Slice each potato in half then scoop out the flesh and place in a large bowl. Finely mash with a potato ricer or fork until smooth. For extra smooth results, push the mashed sweet potato through a sieve.
To Make the Tortillas
- Add the oat flour and mix until a dough forms. At this stage it will be a little sticky but don’t be tempted to add more flour. Place the dough in a bowl, cover and lave to rest for 10 minutes.
- Dust a clean surface with more oat flour and transfer the ball of dough to the counter. Cut the dough into 10 equal sized pieces and roll each piece into a ball.
- Take a ball of dough and flatten gently into a puck. Dust the top and bottom with more oat flour.
- Use a rolling pin to roll out the balls into 16cm circles. Trim the edges using a 15cm circular cookie cutter or bowl. Alternatively just leave the edges rough if you’d like a home-made feel to your tortillas.
- Heat a large dry frying pan over medium heat. Once hot, place a tortilla in the centre and cook for 30 seconds before flipping and repeating on the other side. The cooked side should be browned in spots.
- Transfer the cooked tortilla to a clean napkin or tea towel and wrap completely to keep it warm. Repeat with the remaining tortillas, stacking as you go and remembering to wrap with the napkin each time.
- Serve warm with fillings of your choice. Alternatively, allow to cool fully then wrap well and place in an airtight container before freezing. When ready to use, defrost at room temperature then warm each tortilla for 10 seconds in the microwave.
Rhian
Brilliant recipe and so easy to make! Absolutely love these super healthy and yummy tortillas.
Kelsey
These are so tasty and easy! Love this recipe. I served them with black beans, but I’m excited to try the shredded tofu recipe next time!
Thanks Richard! I am loving this new blog!
Emma
Simple but delicious!
raabia
is it 250g raw or cooked sweet potato?
Emma jones
Super tasty! Takes a little effort but so worth it!