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–+ servings
Sweet Potato Tortillas

Sweet Potato Tortillas: Soft, Gluten-Free Bliss Awaits

Delightful gluten-free vegan Sweet Potato Tortillas, quick and versatile for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 5 tortillas
Course: Lunch
Cuisine: Gluten-Free, Vegan
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tortillas
  • 2 cups sweet potatoes steamed or boiled without liquid
  • 2 tablespoons vegan butter or any cooking oil
  • 1 cup hot water use water from steaming sweet potatoes
  • 1/2 teaspoon sea salt adjust to taste
  • 1/4 teaspoon black pepper optional
  • 1 teaspoon onion powder or onion flakes
  • 1 teaspoon garlic powder omit for milder taste
  • 1 cup gluten-free sourdough starter or substitute with rice flour and water or plant-based milk
  • 2 tablespoons psyllium husk essential for texture
  • 1 cup arrowroot flour can substitute with similar flours like tapioca
  • 1 teaspoon baking powder optional for puffier texture

Equipment

  • Pot
  • mixing bowl
  • non-stick skillet
  • Parchment paper

Method
 

Step-By-Step Instructions
  1. Steam or boil sweet potatoes for 15-20 minutes until fork-tender. Drain and mash until silky.
  2. Mix 1 cup of smooth mashed sweet potatoes with vegan butter and hot water until smooth.
  3. Combine gluten-free sourdough starter and psyllium husk in a bowl, add sweet potato mixture, cover, and let it sit for 10 minutes.
  4. Gradually stir in arrowroot flour and optional baking powder until dough resembles soft cookie dough.
  5. Divide dough into five portions, roll each between parchment paper to 1/8-inch thickness.
  6. Cook each tortilla in a non-stick skillet over medium heat for 30-45 seconds per side until lightly golden.

Nutrition

Serving: 1tortillaCalories: 100kcalCarbohydrates: 20gProtein: 2gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Choose firm, blemish-free sweet potatoes for the best texture. Use parchment paper to prevent sticking while rolling out tortillas.

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