How to make sweet potato tortillas using just 3 ingredients! These easy homemade tortillas are great for tacos, wraps, enchiladas, quesadillas, or just enjoying by themselves.
I’m not gonna lie to you right now and say I didn’t eat 7 of these tortillas the first time I made these.
What I am gonna tell you is these homemade sweet potato tortillas are AMAZING. They’re light and flexible, dense and flavorful, perfectly sized, and — oh yea — CLEAN EATING friggin TORTILLAS.
How awesome is that?
These easy tortillas take just about 20 minutes from start to finish and only require three ingredients. Boom.
Super cool, really tasty, and a great way to replace unhealthier tortillas you may be eating right now.
How to Make Sweet Potato Tortillas
Making your own homemade tortillas from scratch is the BEST way to eat tortillas. Fortunately, it’s shockingly not as hard as you might think to make your own homemade tortillas. I remember back when I first made my homemade corn tortillas how excited I was with having a clean eating game changer of a recipe. Think you might have what you need? Let’s see…
What You Need To Make Homemade Sweet Potato Tortillas
- The ingredients: sweet potatoes, spelt flour, and sea salt (easy enough!)
- The equipment: a rolling pin, a mixing bowl, and a griddle (or fry pan) — you can also use a kitchen scraper, but it’s not necessary
- About 30 minutes
So simple. That’s seriously all you need. Well, and I suppose a stove to cook them on, but then that’s getting crazy specific.
How to Store Homemade Tortillas
If you don’t wind up eating them and want to store some for later, there are some easy steps to make sure your tasty sweet potato tortillas stay as fresh as possible for as long as possible.
How To Keep Homemade Tortillas Warm
As you’re cooking all the remaining tortillas, keep the cooked tortillas wrapped in a large, clean kitchen towel. The heat from the cooked tortillas will keep the tortillas nice and warm plus the steam will keep them moist and flexible for enjoying later.
How To Refrigerate Homemade Tortillas
To store homemade tortillas in the fridge, make sure the tortillas are cooled completely and then wrap either in plastic wrap or place into an air-tight plastic bag. The tortillas will keep like this for 3-4 days. When ready to use, you can reheat in the microwave or on the stove.
How To Freeze Homemade Tortillas
To freeze the tortillas, allow them to come to room temperature, then stack them with a sheet of parchment paper separating each tortillas so they don’t stick together as they freeze. Place the tortillas into a freezer safe storage bag and freeze for later. When ready to use, thaw in the refrigerator and reheat normally. Frozen homemade tortillas will last in the freezer up to 6 months.
These sweet potato tortillas are great just by themselves, but they are also perfect as a base for tacos, quesadillas, nachos, and so much more. Here are some of my favorite recipes that go well with sweet potato tortillas:
- Flank Steak with Chimichurri Sauce
- Instant Pot Barbacoa Tacos
- Green Chile Pork Tacos
- Shrimp Tacos
- Chicken Tacos
- Butternut Squash Instant Pot Chili
- Green Chile Chicken Enchiladas
- Cilantro Lime Chicken
Gah! Soooo much goodness!
Sweet Potato Tortillas
How to make sweet potato tortillas using just 3 ingredients! These easy homemade tortillas are great for tacos, enchiladas, quesadillas, or just enjoying by themselves.
- 2 cups spelt flour*
- 1 tsp sea salt
- 2 cups (3 medium sweet potatoes) sweet potato, cooked and mashed (instructions on how to cook sweet potato below)
To cook your sweet potatoes, you can either microwave them for about 8-10 minutes until tender or you can bake them at 400 degrees Fahrenheit for about an hour. Once cooked through, let them cool enough to touch.
Now, combine the spelt flour and sea salt together in a mixing bowl.
Add the cooked sweet potato (skin-removed), and stir into the bowl until the flour is completely absorbed. You will have to knead it and work it in using your fingers or a spatula to combine.
If the mixture seems too wet or sticky, you can a little extra spelt flour to help.
Once combined, allow the dough to rest for 5 minutes.
Now, dust a flat surface liberally with flour and shape the dough into a long log.
Divide the dough into about 18-20 portions. (If you’re going to make larger burrito-sized tortillas, just divide into about 9-10 portions.) I use a kitchen scraper to do this, but a knife will work as well.
Roll the portions into balls into using your hands.
Sprinkle the dough balls well with flour and roll each out until they are between 1/8 and 1/16 of an inch thick using a rolling pin.
Heat a non-stick skillet or griddle over medium-high heat and add the rolled out tortilla.
Cook for 1 to 2 minutes on each side. Flip the tortilla over with spatula once bubbles start to form and the edges begin to curl up. You’ll also notice some brown spots start to form, which is what we want.
Stack each cooked tortilla and keep covered with a clean dish towel until ready to eat. The towel will hold in the steam from the cooked tortillas as they cool down, keeping them soft and flexible.
* I like using spelt flour for these homemade sweet potato tortillas, but most any flour will work for this recipe - I'd recommend trying whole wheat pastry flour or buckwheat flour if you’d like to switch it out.
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25 thoughts on “Sweet Potato Tortillas”
What’s the best way to store the left over tortillas?
Hi Lacey, saw your recipe today I already had a small sweet potato from last night,
So I tried it a couple hours ago, they was awesome!!! So I made five tortillas, used
1C OAT flour 1/2 TSP SALT & the small sweet potato, they tasted great,I ate two, I will be making them again. Thank you totally enjoyed them.
Soooo helpful!!..thanks…i make sweetpotato waffles with sweet potatoes, oatmeal and sometimes with a banana..yummy!!!!
Oh wow I didn’t even see this until after I used oat flour to make mine as well because I didn’t have regular flour.. great minds
These are amazing and so simple to make! 🤩
I don’t work in cups so I had to convert the quantities to grams but apart from that they were so easy to make and tastes delicious! Thank you!
Amazing recipe! So thrilled with the outcome
Can I substitute cassava flour in place if spelt?
I am going to try this recipe for a last minute thanksgiving work luncheon. My coworkers are not health conscious though and at the moment I can’t do my shopping specialty flours. Can I use this recipe using plain all purpose flour?
So easy to make and very tasty! Much better than standard store-bought tortillas. I added extra sea salt to overcome the sweetness of the sweet potato.
This is such an exciting recipe to find! I make a lot of Indian chapati which is simply water and flour (atta). But the idea of using sweet potato is genius AND delicious. Thank you for posting! Atta flour worked wonderfully in this recipe.
I’ve just made these with buckwheat flour, and they were SO GOOD! I haven’t been able to eat tortillas for years due to corn and potato in most of the shop bought ones. This is a game changer for me – thank you for such a great and easy recipe!
I cannot have any form of wheat/grain flour. Do you know how garbanzo or sorghum flour would work?
I am gluten intolerant so I use a gluten-free flour works excellent
OMG! I need to make these! So easy I cannot believe it! Love the video.
Well, I was excited to try something new and healthy so I bought a couple of sweet potatoes, and used the rest of my organic spelt (expensive) flour. Oh what a disappointment! The dough seemed like it was workable but after letting it rest 5 minutes, and rolling it out, it just stuck to the rolling pin, and kept getting holes in it. I tried working more flour into it, and it didn’t help. I went ahead and fried them even with the holes, and they tasted like soft flour cardboard….I even tried adding some oil to the pan, but it didn’t help. It tasted like wet sweet potato rolled in flour, lots of flour..I did have some store bought shells on hand that “saved the day” but this was such a disappointment, I don’t know that I will ever try it again. So much effort, and such little return. Thanks anyway. 🙂
Did you roll it between parchment paper?
Flour the rolling pin and if they are too sticky You have to keep adding flour until they hold together like a regular dough. Did you make sure the sweet potatoes were also warm
These sweet potato tortillas are AMAZING!!! I used the whole wheat pastry flour because it was what I had on hand. made super yummy chicken tacos with tomatillo sauce .
So good! Had to use about about 5 cups of buckwheat to get the right consistency – the sweet potatoes were a normal size, so god knows why. Beautifully soft and pliable, and were amazing with a little vegan butter brushed on.
Hi I can’t have spelt flour could I use Buckwheat flour instead? Thanks!
She did notate you could use Buckwheat flour
I tried making this with almond flour and it is was a disaster. I had to use 3 cups of almond flour to get it to be sort of not sticky, even then it was very sticky. Then when I tried rolling it out, it stuck to the rolling pin and feel apart. I had to use a ton of flour to get them to maintain their shape. After I finally got through that, I cooked them only for them to fall apart. Any idea what I did wrong or how to make these with Paleo flours?
Use spelt flour… DO NOT use almond or coconut flour!
Have you tried freezing the leftover sweet potato tortilla’s? Its a large batch and I have my potatoes cooked and cooled now I was wondering if I could store and freeze leftovers for lunches? Please let me know if you’ve tried that.
Did you ever try freezing them? I was just wondering the same thing.
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