Gluten-Free Sweet Potato Tortillas

IMAG4156.jpgWho doesn’t like tacos?

I’ve played with different tortillas in the past. My first experiment was shaping bacon into the shape of a taco shell. But I’ve also used cauliflower and zucchini. A few years ago I made ones plantains and ones with sweet potatoes. I’ve made spinach ones for wraps. And a month ago I made kale ones (again for BLT wraps).

So I set out to revisit the sweet potato tortilla. Something super simple.

It was pretty mush mashed sweet potatoes and tapioca flour. My husband (the chef) did an awesome job helping me cook and flip them.

My own personal verdict is that I liked them MORE than the ones I’ve made in the past. The tapioca added a nice little stretchiness to the tortilla, so I could pulls and wrap it up nice and tight.

And I liked the flavor.

They weren’t time-consuming to make. Plus all the toppings are also easy to make and you can customize what you put on the insides. I also think it would be easy to swap the sweet potatoes. Maybe try one with mashed butternut in the Fall. Or mashed cauliflower (this one I’d really make sure I dried out with a paper towel first). Or pumpkin. Or the plantains again. Or rutabaga. Maybe parsnips. My husband and I love some parsnips.

Gluten-Free Sweet Potato Tortillas

  • 2 cups sweet potato, mashed
  • 3-4 cups tapioca flour
  • 1 tsp salt

Let’s Make it Happen:

Boil water in a pot with a bit of sea salt.

Peel your sweet potatoes. Cut into cubes (they don’t have to be perfect as we’ll be mashing them, but the smaller the chunks, the quicker they’ll be ready). Place in the water. Cook until tender (soft throughout and a fork goes through). Strain in a colander. Allow to cool briefly. Run through a food processor until smooth and creamer.

Add 2 cups of tapioca flour and salt. Pulse. Gradually add in the remaining flour until it forms a ball (set aside the extra for rolling). Allow it to rest for 10 minutes.

Sprinkle a parchment square with some tapioca flour. Divide the dough into 8 equal balls. Roll out one dough ball as thinly as possible into the shape of a circle. Repeat with the rest of the dough.

Heat a skillet with some olive oil on medium heat. Flip a tortilla over into the skillet, remove the parchment. Cook for a few minutes. Flip. Cook until golden on each side.

Repeat with all the tortillas.

Fill with your favorite taco fillings and enjoy!

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