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Learn how to make easy, delicious & versatile 3 ingredient grain free sweet potato tortillas! They are vegan, oil-free, Paleo, and nut-free, too.
Table of Contents
- Easy Sweet Potato Tortillas
- Recipe Benefits
- Ingredients
- Step by Step Instructions
- Step One: Make the Dough
- Step Two: Portion the Dough
- Step Three: Shape Each Portion into a Ball
- Step 4: Preheat the Skillet
- Step Five: Cook the Tortillas
- Step Six: Flip Over the Tortillas
- Storage and Tips
- FAQ
- More Grain-Free Vegan Tortillas to Love:
- 3 Ingredient Grain Free Sweet Potato Tortillas (Vegan) Recipe
Easy Sweet Potato Tortillas
You may have thought about making your own homemade tortillas (possibly ones made with sweet potatoes) but then quickly decided it was too much hassle and fuss.
This easy recipe will put any of the latter thoughts to rest. It is a special request from two different readers, both of whom wondered if a grain-free, vegan tortilla, made without legumes (e.g., chickpea flour), might be a possibility.
Short answer: yes!
Say hello to 3 Ingredient Grain Free Sweet Potato Tortillas, which are vegan, oil-free, legume-free, and nut-free, too. They are the perfect vehicle for piling on all kinds of vegetables, spreads, fillings and more.
Plus: they are a breeze to make.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Oil-free
- Nut-free
- Legume-free
- Seed-free
- Paleo friendly
- High fiber (3 grams per tortillas)
- High in potassium, vitamin A and vitamin C
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The tortillas have 3 ingredients:
- Mashed, baked sweet potatoes
- Coconut flour
- Tapioca starch / tapioca flour (see notes for alternatives)
You will also need water to Aix the ingredients into a dough (I use filtered tap water). I like to add some fine sea salt, too, but it is completely optional.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
You will make these tortillas in a traditional tortilla style (i.e., dough is rolled with a rolling pin, or pressed flat with a tortilla press) as opposed to a batter/crepe method.
Do not worry if you have never made tortillas in this way, it is simple, especially after you make the first one or two.
Step One: Make the Dough
In a medium bowl, mix the mashed sweet potato, tapioca starch, coconut flour, and salt until well-blended. The dough will be stiff, but still moist. Coconut flour gives it a uniquely stiff, yet springy, texture:
Step Two: Portion the Dough
Gather the dough into a ball and press into a circle. Cut the dough into 6 equal wedges. Shape each wedge into a ball.
You can scoop out portions of dough (it will be just over 1/4 cup per tortilla) but, given the less than standard amount of dough per tortilla, I prefer to gather all of the dough into a ball, flatten it into a disc, and then divide into six equal portions.
Step Three: Shape Each Portion into a Ball
Once done, place one of the balls between two pieces of parchment paper. Flatten, with a rolling pin or a tortilla press, into a circle that is about 6 to 6-1/2 inches (15 to 16 cm) in diameter.
Note that the uncooked tortilla cannot be lifted off of the parchment without falling apart, so it is important to press the dough out onto a piece of parchment paper for transfer to the skillet.
Step 4: Preheat the Skillet
Preheat a nonstick skillet (such as seasoned cast iron, or ceramic non-stick pan) over medium heat. You can also use a nonstick griddle (ideal for cooking more than one tortilla at a time)
Step Five: Cook the Tortillas
Remove the top sheet of parchment or wrap, if using, and invert one tortilla onto the heated skillet. Let the tortilla cook for 10 to 15 seconds before slowly peeling off the parchment paper.
Step Six: Flip Over the Tortillas
When the tortilla begins to buckle a bit, in a few places (about 2-3 minutes), use a spatula to flip over the tortilla.
Cook for two to three minutes longer until other side is browned. Transfer the tortilla to a cooling rack and repeat with remaining dough.
In no time, you will have a stack of amazing, pliable grain-free tortillas, perfect for topping, wrapping and rolling in whichever way you choose!
Storage and Tips
- Storage: Store any remaining tortillas in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 6 months.
- How to Bake the Sweet Potato for the Recipe: Prick sweet potatoes (scrubbed and dried) all over with a fork. Bake on a baking sheet in a preheated 425F (215C) oven for 45 to 50 minutes until very tender (really mushy inside). Cool completely. Split lengthwise and scoop out potato, and then mash with a fork.This can be done up to two days ahead. Refrigerate until ready to use.
- Be patient: be patient with yourself, especially with the first tortilla. It is ok if it is far from perfect! If some of the tortilla sticks to the parchment when you peel it off, simply re-stick it on to the tortilla in the pan (a metal tea or soup spoon is perfect for nudging and smoothing the dough into place). You will gain confidence quickly!
FAQ
- How should I serve the tortillas? Use the sweet potato tortillas in place of traditional flour tortillas or corn tortillas. Make burritos, tacos, quesadillas (with your favorite plant-based cheese), a breakfast taco, enchiladas, or an open faced tostada topped with your favorite vegetables, such as avocado, tomatoes, bell peppers and greens.
- Can I use a different flour (gluten-free flour or gluten flour) for the coconut flour? No, not for this particular recipe. Coconut is a unique flour used in unusual proportions compared to any other type of flour (e.g., wheat flour, spelt flour, oat flour, almond flour or cassava flour).
- Is there a substitute for the tapioca starch / tapioca flour? I have not tested with other options, but it is possible that an equal amount of arrowroot will work. f you do not need the tortillas to be grain-free, use an equal amount of cornstarch.
Happy cooking, everyone!
More Grain-Free Vegan Tortillas to Love:
- 1-Ingredient Red Lentil Tortillas
- 2-Ingredient Chickpea Flour Tortillas
- 2-Ingredient Coconut Flour Tortillas
- 1-Ingredient Black Bean Tortillas
- Grain-Free Spinach Tortillas {2 ingredients}
- 1-Ingredient Split Pea Tortillas
3 Ingredient Grain Free Sweet Potato Tortillas (Vegan)
Ingredients
- 1.5 cups mashed baked sweet potato, (see note below; should be very soft)
- 1/3 cup tapioca starch (see notes for options)
- 1/4 cup coconut flour, (ideally weigh, or very lightly spoon to measure)
- Optional: 1/4 teaspoon salt
Instructions
- In a medium bowl, mix the mashed sweet potato, tapioca starch, coconut flour, and salt until well-blended. The dough will be stiff, but still moist.
- Gather the dough into a ball and press into a circle. Cut the dough into 6 equal wedges.
- Shape a wedge into a ball. Place dough ball between 2 squares of parchment paper and press into an even 6 to 6.5-inch diameter tortilla. Peel off top layer of parchment paper.
- Heat a medium or large skillet (cast iron is ideal, or another form of healthy nonstick pan, such as nonstick ceramic) over medium heat.
- Invert a tortilla onto hot pan; wait 10 to 15 seconds, and then carefully peel off parchment. Cook for about 2 to 3 minutes until tortilla begins to rise up slightly (in spots); flip over (it should be browned, in spots).
- Cook for 2 to 3 minutes longer until other side is browned. Transfer tortilla to a cooling rack.
- Repeat with remaining dough.
Can I use white potato vs. Sweet potato?
Hi T! I’m not sure. Sweet potatoes have a lot more moisture than white potatoes, so you will likely need to add some water to the dough. I would love to know if you give it a try!
I’ve tried a lot of different AIP tortilla recipes but this is by far the best. It’s quick ,simple, easy, and tastes great with only 3 ingredients. I adjusted the amount of ingredients since I only had a small sweet potato. Thank you!
That’s wonderful, Zas! Kudos, too, for adapting the recipe to what you had on hand 🙂
Can we use a Japanese white sweet potato
Hi Nicole,
Yes, definitely! That’s should be wonderful 🙂
Which other flours could it be made from? We aren’t that hot about coconut flour. Chickpea? Buckwheat ?
Hope to hear from you
Hi Danielle,
You can give it a try, but you will need to adjust the quantities (you will need to use about twice as much of chickpea flour or buckwheat flour compared to coconut flour).
I was slightly nervous to try this new recipe for a special important guest but it didn’t dissapoint. Like you said, the first one required a bit of patience but once you get it going and get the hang of it, it’s quite easy, Thanks so much for this delight, they are great. My friend and I really enjoyed them x
Super brave of you to make a new recipe for friend, Martine—brava! I am so glad it was a success!
These are so easy and amazing! I added some extra salt, tblspn gram marsala, tblspn tajin and tblspn mint chutney in olive oil. So flavorful and perfect to go with any kind of pita sandwich or Indian or greek tacos. Perfect snack with humus or alone. Thank you for sharing this recipe.
Ooh, your additions sound so good, DeAnna! So glad you are enjoying the recipe 🙂
Do you think using rice flour would work in this recipe?
Hi Amy,
I have not tried it, but I think it could work here! Use the same quantity and then add more rice flour or water to get the right consistency, as needed.
I tried to make these but my mixture was really wet, would it be because I used arrow root instead of tapioca starch? I did try putting in more coconut flour.
Hi Sarah!
Oh no, sorry you had issues with the tortillas. You say that your mixture was really wet: did you use a baked sweet potato? I am trying to figure out how the mixture could be so wet. Baked sweet potatoes are typically not wet, and both the coconut flour and starch are extremely absorbent. I don’t think the switch to arrowroot would be the cause. Did you use sweet potatoes prepared in another way (e.g., canned or boiled)? If so, you would most likely need to up both the coconut flour and starch. I hope this helps!
Hi Camilla,
Love your recipes. But, I had some problems and am looking for your advice.
First, I’m not a fan of canned veg, but I did buy and use a can of organic sweet potato , so the potatoes did have a bit more moisture. Additionally, I ended up adding 1/4 cup each ( tapioca flour and coconut flour) plus 7/8 cup of oatmeal flour. Mine are flexible and taste ok, but I suspect yours are better.
Any advice? Without adding the flour the texture was like a muffin batter that could not be rolled.
Thanks,
Deb
Hi Deborah! Thank you so much for the compliment 🙂
As for the tortillas lacking flavor: I think the answer is twofold. First, the canned sweet potatoes most likely have a lot less flavor than a freshly roasted baked potato. The addition of almost a cup of oat flour most likely led to a much blander recipe, too . When made with coconut flour and tapioca starch only, the flavor is primarily sweet potato. The baked sweet potato is much stiffer and far less wet than canned, so there is no need for the oat flour. 🙂
I’m obsessed with these, they are so delicious! Thank you for this brilliant recipe!
These are just great! Had some sweet potatoes I needed to use up and settled on these. I was slightly sceptical that they’d work but it worked so well! Absolutely delicious! Kept brilliantly in the fridge for 4-5 days. I’ll be making these in a larger batch soon and freezing.
Absolutely fantastic, Barbara!!!
Hello, could arrowroot flour be used instead of the tapioca flour?
That should work fine, Maria! 🙂
OMG, these are soooo good and simple to make. I had to substitute the tapioca starch for cornstarch. I didn’t seem to have any problems.
Great Brenda, I am happy to know that these worked fine with cornstarch 🙂
Hi i cant have coconut flour so can I sub that with tapioca flour. I have been making the chickpea flour one for about a year now I just add spices and herbs to tem to get a different taste they are good as pizza base or wraps so good
Thanks Karen
This is the second recipe I’ve made from your site today! These was great. I love your thorough instructions. I’m glad I kept the tortilla on the parchment for a bit after getting it in the pan. It really worked whereas other grain free tortillas I’ve tried have failed. I appreciate your well tested recipes.
Thank you so much for taking the time to write in, Sue. And I am so glad the recipes worked out for you. Great tip re: the parchment, I am sure that will be useful to others (including me!)
Hi Camillia! How do you cook the mashed sweet potato?
Hi Amanda,
Sorry about that, I should have added before. It is in the notes. Thanks for asking Amanda, I am sure others wanted to know, too!
Camilla, these look delicious! I am putting sweet potatoes on my grocery list!
Thank you for sharing your great recipes!
You are so welcome, June! They are sooooo good with the pictured hummus, avocado and tomatoes BTW 🙂
I can’t wait to try this. Question though: can i equally sub chickpea flour for the coconut flour? I have a lot of it and i’d like to use it up.
I bet that would work well, Carolyn. You will not need the tapioca flour, just the sweet potatoes and chickpea flour. Start by adding about 1/3 cup chickpea flour, add a little bit more (tablespoon at a time) until the dough is firm but not dry (if needed you can always add a bit of water if you add too much). Let me know how it goes! 🙂