Sweet Potato Tortillas
A chewy, stretchy tortilla made from pureed sweet potatoes, tapioca flour, and oat flour. This is a wonderful alternative to flour tortillas if you can't consume any gluten.
Servings: 10 tortillas
Calories: 73kcal
Ingredients
Instructions
For the Potato
- You need to cook your sweet potato first. Poke holes in the potato with a fork and either roast it or microwave it until it has cooked through and is soft.
- Remove the skin and place into a food processor or blender until it is completely smooth.
For the Tortillas
- This recipe was developed using metric measurements. I reccomend you do the same if you want the dough to come out correctly. If you use cup measures, you'll likely have to go by feel. Add flour or potatoes until you have a playdo like consistency.
- Mix the sweet potato puree, flours, and salt until the dough comes together.
- Portion out the dough into 1 oz (ping pong ball size) balls and press into shape with a tortilla press or the bottom of a skillet. It will make 10.
- Cook in a dry skillet until it has browned lightly on each side.
Nutrition
Calories: 73kcal | Carbohydrates: 16.8g | Protein: 0.9g | Fat: 0.3g