Description
Delicious and nutritious Sweet Potato Tortillas made with naturally sweet mashed sweet potatoes and gluten-free oat flour. These soft, flavorful tortillas are easy to prepare and perfect for a gluten-free diet. They can be used as a wrap, for tacos, or as a side to any meal.
Ingredients
Main Ingredients
- 2 cups sweet potato puree (around 4 medium sweet potatoes, cooked and mashed)
- 2 cups gluten-free oat flour or ground oats, plus a bit more for rolling
- 1 tsp fine sea salt
Instructions
- Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Bake the sweet potatoes for 45 minutes or until they are easily pierced with a fork. Allow them to cool, then peel and mash thoroughly to make a smooth puree.
- Make the Dough: In a large bowl, combine the sweet potato puree with the gluten-free oat flour and sea salt. Use your hands to knead the mixture until well incorporated. If the dough feels too wet or sticky, add an extra tablespoon of oat flour to achieve the right consistency.
- Rest the Dough: Let the dough rest for 5 minutes. This helps the flour hydrate and makes rolling easier.
- Shape Tortillas: Transfer the dough to a clean working surface. Roll the dough into a log shape and slice evenly into 20 pieces. Take one piece, sprinkle a small amount of oat flour on it, and roll it out into a thin tortilla shape.
- Cook Tortillas: Heat a large skillet over medium heat and lightly spritz with avocado oil or smear a little ghee. Cook each tortilla for 1-2 minutes on each side until brown spots appear, indicating they are cooked through and have a nice texture.
- Keep Warm: Stack the cooked tortillas and cover them with a clean kitchen towel to keep them warm and soft until ready to serve.
- Serve: Enjoy your homemade sweet potato tortillas as a wrap, taco shell, or side dish.
Notes
- Use gluten-free oat flour to keep the recipe gluten-free.
- If dough is too sticky, add oat flour little by little instead of a large amount at once.
- These tortillas are best enjoyed fresh but can be stored in an airtight container and reheated on a skillet.
- You can substitute ghee with avocado oil for a dairy-free option.
- Make sure to roll the tortillas thin enough for proper cooking but thick enough to handle filling.
