Description
These Sweet Potato Tortillas are a delicious, allergen-friendly alternative to traditional tortillas, perfect for those following AIP, vegan, and paleo diets. Made with cassava flour, tapioca starch, and natural sweet potato puree, they are tender and flavorful with a hint of garlic and fresh herbs. Quick to prepare and cook on the stovetop, these tortillas are versatile for wraps, tacos, or as a base for your favorite dishes.
Ingredients
Dry Ingredients
- 1.5 cups cassava flour
- 3 tablespoons tapioca starch
- 1.5 teaspoons garlic powder
- 1.5 teaspoons sea salt
Wet Ingredients
- ½ cup olive oil
- 1 cup sweet potato puree
Optional
- Handful of chopped chives or cilantro
Instructions
- Combine Dry and Wet Ingredients: In a large bowl, add the cassava flour, tapioca starch, garlic powder, sea salt, olive oil, sweet potato puree, and chopped chives or cilantro if using. Stir the mixture until the ingredients start to clump together.
- Form the Dough: Use your hands to bring the mixture together into a cohesive ball of dough. If the dough is crumbly and not holding, add 1 tablespoon of water gradually until the dough becomes pliable and easy to work with.
- Divide and Roll: Cut the dough into eight even pieces and roll each piece into a small ball. Place the first ball between two sheets of parchment paper and use a rolling pin to roll it out to about ⅛ inch thickness, roughly 5.5 inches in diameter.
- Heat the Skillet: Place a large skillet on high heat and allow it to heat for 2 minutes until very hot.
- Cook the Tortilla: Carefully peel off the top parchment layer from the rolled dough. In one swift motion, flip the tortilla off the bottom parchment sheet into your palm and then immediately place it onto the hot skillet. Cook each side for 20-25 seconds until lightly cooked and slightly firm to the touch.
- Repeat: Continue rolling and cooking the remaining dough balls following the same method until all tortillas are cooked.
Notes
- If the dough feels too dry or crumbly, add water a tablespoon at a time; too much water might make the dough sticky so add cautiously.
- Use parchment paper for easy rolling and transferring of the tortillas to the skillet without tearing.
- The tortillas cook quickly, so watch closely to avoid burning and adjust heat as necessary.
- These tortillas are best eaten fresh but can be stored in an airtight container and reheated on a skillet for best texture.
- Sweet potato puree can be made by steaming or roasting sweet potatoes and mashing until smooth.
