Healthy, delicious, versatile 3-ingredient sweet potato tortillas that are naturally vegan and Paleo. They are grain-free, legume-free and nut-free.
Greetings, everyone! How about one more tortilla recipe to share–for the time being–before moving on to other subjects?
This one is a special request from two different readers, both of whom wondered if a grain-free, vegan tortilla, made without legumes, might be a possibility.
Short answer: yes!
Say hello to Grain-Free Sweet Potato Tortillas, made vegan, legume-free, and nut-free, too. They are the perfect vehicle for piling on all kinds of late spring and summer toppings:
The tortillas have just 3 ingredients:
*Mashed, baked sweet potatoes
I like to add some salt, too, but it is completely optional.
These tortillas are made in a traditional tortilla style–dough is rolled or pressed flat–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.
Begin by mixing the dough. It will be quite stiff, but still moist to the touch. Coconut flour gives it a uniquely stiff, yet springy, texture:
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.
Once done, each shape each wedge into a ball, and then flatten into a tortilla about 6 to 6-1/2 inches in diameter.
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. You can place a piece of parchment (or a piece of plastic wrap) on top of the dough to press it out, or just use your fingers. I used the same bottom piece of parchment and top piece of wrap to make all of the tortillas.
Remove the top piece of parchment or wrap, if using, and invert the tortilla onto a heated skillet that has been lightly sprayed with cooking spray. I like to let the tortilla cook for a few seconds before slowly peeling off the parchment paper.
When the tortilla begins to buckle a bit, in a few places (about 2-3 minutes), it is time to flip.
In no time, you will have a stack of amazing, pliable tortillas, perfect for topping, wrapping and rolling in whichever way you choose!
Do not forget, be patient when you make your first one! 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!
I assure you, the results are well worth the effort!
- 1-1/2 cup mashed baked sweet potato
- ⅓ cup tapioca starch
- ¼ cup coconut flour(lightly spoon to measure)
- ¼ teaspoon fine sea salt (always optional)
- Nonstick cooking spray (optional, not necessarily needed in well-seasoned cast ironskilet or griddle)
- 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 nonstick pan) over medium heat.
- When pan is hot, lightly spray with nonstick spray. Invert a torilla 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) and cook for 2 to 3 minutes longer until other side is browned. Transfer tortilla to a cooling rack.
- Repeat with remaining dough.