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Sweet Potato Tortillas

Sweet potato tortillas are soft, tender homemade flatbreads made with mashed sweet potato, flour, salt, and oil. Cooked in a dry skillet until bubbles form and brown spots appear, they’re an easy way to add a little sweetness to taco night.
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Prep Time 25 minutes
Cook Time 12 minutes
Resting time 20 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mexican
Calories: 157
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato large (about 12 ounces), scrubbed
  • 2 cups all-purpose flour
  • 0.5 tsp salt
  • 2 tbsp neutral oil

Equipment

  • 1 microwave
  • 1 12-inch skillet

Method
 

  1. Pierce the sweet potato several times with a fork.
  2. Microwave on high for 6–8 minutes, turning halfway through, until a knife slides easily into the center.
  3. Let the sweet potato cool until easy to handle, about 10 minutes.
  4. Split the sweet potato and scoop the flesh into a bowl.
  5. Mash the sweet potato flesh until smooth.
  6. Add the flour, salt, and oil to the mashed sweet potato, and stir until a shaggy dough forms.
  7. Knead the dough in the bowl for 3–4 minutes, until smooth and soft.
  8. Cover the dough and let it rest at room temperature for 20 minutes.
  9. Divide the dough into 8 equal pieces.
  10. Roll each piece on a clean counter into a 7-inch round, about 1/8 inch thick.
  11. Heat a dry 12-inch skillet over medium-high heat.
  12. Cook the tortillas one at a time for 30–45 seconds per side, until bubbles form and brown spots appear.
  13. Stack the finished tortillas under a clean kitchen towel.

Notes

For soft tortillas, keep the dough covered while shaping. Refrigerate leftovers for up to 3 days or freeze with parchment between tortillas; reheat in a dry skillet. For a whole-grain variation, replace some of the all-purpose flour with whole-wheat flour, adding a little water if the dough feels dry.