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Sweet Potato Tortillas

Delicious Sweet Potato Tortillas for Healthy Tacos

These gluten-free vegan Sweet Potato Tortillas are perfect for healthy tacos, soft and pliable with a delightful sweetness.
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Prep Time 20 minutes
Cook Time 6 minutes
Resting Time 10 minutes
Total Time 36 minutes
Servings: 5 tortillas
Course: Other
Cuisine: Vegan
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

For the Tortilla Dough
  • 2 cups Sweet Potatoes Use steamed or boiled without any liquid.
  • 2 tablespoons Vegan Butter Substitutable with any cooking oil.
  • 1 tablespoon Hot Water Use water from steaming the sweet potatoes.
  • 1 teaspoon Sea Salt Adjust to taste if needed.
  • 1 teaspoon Black Pepper Use as desired.
  • 1 teaspoon Onion Powder Can be substituted with onion flakes.
  • 1 teaspoon Garlic Powder Omit for a milder taste.
  • 1 cup Gluten-Free Sourdough Starter Substitute with ¾ cup brown or white rice flour and ½ cup warm water or plant-based milk.
  • 2 tablespoons Psyllium Husk Essential for maintaining tortilla shape.
  • ½ cup Arrowroot Flour Can be replaced with similar starchy flours.
  • 1 teaspoon Baking Powder Optional for puffier tortillas.

Equipment

  • Non-Stick Skillet
  • parchment paper
  • mixing bowls
  • Fork
  • Rolling Pin

Method
 

Step‑By‑Step Instructions
  1. Steam or boil the sweet potatoes for 15–20 minutes until fork-tender. Mash until silky.
  2. In a separate bowl, mix 1 cup of mashed sweet potato with vegan butter and 1 tablespoon of hot water until smooth.
  3. Combine gluten-free sourdough starter and psyllium husk in a large bowl. Add the sweet potato mixture and let it rest for 10 minutes.
  4. Stir in arrowroot flour and optional baking powder until resembling soft cookie dough.
  5. Divide dough into five portions, roll between parchment paper to 1/8 inch thickness.
  6. Cook each tortilla in a preheated skillet for 30–45 seconds on each side until lightly golden.

Notes

These sweet potato tortillas are versatile—try various fillings for exciting meals! Store in a ziplock for up to 3-4 days at room temperature or freeze for 3 months.