Sweet Potato Tortillas – Gluten-Free Vegan Wraps

Discover a delicious and healthy alternative to traditional wraps with these Sweet Potato Tortillas! Perfectly gluten-free and vegan, these vibrant tortillas are soft, pliable, and infuse a touch of natural sweetness into any meal. They’re incredibly versatile, making them ideal for tacos, burritos, quesadillas, or simply as a side.

Ingredients

• 1 cup cooked sweet potato, mashed (from about 1 medium sweet potato)
• 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum or add 1/2 tsp separately)
• 1/4 cup tapioca flour (or starch)
• 1/2 teaspoon fine sea salt
• 1 tablespoon olive oil (plus more for cooking, if needed)
• 1/4 to 1/2 cup warm water, as needed

Instructions

1. Cook the sweet potato: Peel and chop one medium sweet potato. Boil, steam, or microwave until very tender. Drain well and mash until completely smooth with no lumps. Measure out 1 cup of mashed sweet potato and set aside to cool slightly.
2. Combine dry ingredients: In a large bowl, whisk together the gluten-free all-purpose flour blend, tapioca flour, and sea salt.
3. Add wet ingredients: Add the mashed sweet potato and olive oil to the dry ingredients. Mix with a spoon or your hands until well combined and crumbly.
4. Form the dough: Gradually add the warm water, one tablespoon at a time, mixing until a soft, pliable dough forms. You may not need all the water. The dough should be slightly sticky but manageable. Do not over-knead; just mix until it comes together.
5. Rest the dough: Cover the bowl with a clean kitchen towel and let the dough rest for 10-15 minutes at room temperature. This helps the flours hydrate and makes the dough easier to work with.
6. Divide and roll: Divide the dough into 8-10 equal pieces. On a lightly floured surface (using gluten-free flour) or between two sheets of parchment paper, roll out each piece into a thin circle, about 6-7 inches in diameter. Aim for them to be as thin as possible without tearing.
7. Cook the tortillas: Heat a cast iron skillet or non-stick frying pan over medium-high heat. Once hot, place one tortilla in the dry pan (no oil needed initially). Cook for 1-2 minutes per side, or until lightly browned spots appear and the tortilla puffs up. Flip and cook for another minute or so.
8. Keep warm: As each tortilla cooks, transfer it to a tortilla warmer or stack them wrapped in a clean kitchen towel to keep them warm and soft until ready to serve.
9. Serve: Enjoy your homemade Sweet Potato Tortillas with your favorite fillings!