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.
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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