These soft sweet potato tortillas are tender, flexible, naturally colorful, and made with just a few wholesome ingredients. They are perfect for tacos, wraps, quesadillas, breakfast fillings, or simple snack plates.
Why You’ll Love This Recipe
These tortillas are easy to make, gluten-free when using certified gluten-free oat flour, and full of cozy sweet potato flavor. They require only three main ingredients and cook quickly in a skillet. They are also a great homemade alternative to store-bought tortillas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups sweet potato puree, from about 4 medium cooked sweet potatoes
- 2 cups gluten-free oat flour, plus more for rolling
- 1 teaspoon fine sea salt
- Avocado oil spray, for the skillet
Directions
Bake the sweet potatoes at 400°F for about 45 minutes, or until fork-tender. Let them cool, then peel and mash until smooth.
In a large bowl, combine 2 cups sweet potato puree, 2 cups oat flour, and 1 teaspoon fine sea salt. Knead gently with your hands until a soft dough forms. If the dough feels too sticky, add oat flour 1 tablespoon at a time.
Let the dough rest for 5 minutes. Roll it into a log and slice into 20 equal pieces. Dust each piece lightly with oat flour, then roll into a thin tortilla.
Heat a skillet over medium heat and lightly spray with avocado oil. Cook each tortilla for 1 to 2 minutes per side, until light brown spots appear. Stack cooked tortillas under a clean towel to keep them soft.
Servings and timing
Servings: 20 tortillas
Prep time: 20 minutes
Cook time: 45 minutes for sweet potatoes, plus about 25 minutes for tortillas
Total time: About 1 hour 30 minutes
Variations
Use pumpkin puree, butternut squash puree, or yam puree instead of sweet potato. Add garlic powder, cumin, paprika, or dried herbs for a savory flavor. For a slightly softer tortilla, roll them a little thicker.
Storage/Reheating
Store cooled tortillas in an airtight container in the fridge for up to 4 days. Reheat in a dry skillet for 20 to 30 seconds per side. To freeze, place parchment paper between tortillas and freeze for up to 2 months.
FAQs
Can I use canned sweet potato puree?
Yes, as long as it is plain and unsweetened.
Can I use regular oat flour?
Yes, but use certified gluten-free oat flour if needed.
Why is my dough sticky?
The puree may be too moist. Add more oat flour gradually.
Can I make these ahead?
Yes, they store well and reheat easily.
Can I freeze them?
Yes, freeze with parchment between each tortilla.
Do they taste sweet?
They have a mild natural sweetness, but they work with savory fillings.
Can I make bigger tortillas?
Yes, divide the dough into fewer portions and roll larger circles.
Do I need a tortilla press?
No, a rolling pin works well.
Can I cook them without oil?
Yes, use a good nonstick skillet.
What can I serve with them?
Use them for tacos, wraps, quesadillas, or veggie-filled roll-ups.
Conclusion
Sweet potato tortillas are simple, colorful, and satisfying. With just sweet potato puree, oat flour, and sea salt, you can make soft homemade tortillas that pair beautifully with many fillings and meals.
Print
Sweet Potato Tortillas
- Total Time: 1 hour 30 minutes
- Yield: 20 tortillas
- Diet: Vegetarian
Description
Soft homemade sweet potato tortillas made with sweet potato puree, oat flour, and salt, cooked on a skillet for a flexible, naturally flavorful gluten-free wrap option.
Ingredients
- 2 cups sweet potato puree (from about 4 medium cooked sweet potatoes)
- 2 cups gluten-free oat flour, plus more for rolling
- 1 teaspoon fine sea salt
- Avocado oil spray, for the skillet
Instructions
- Bake sweet potatoes at 400°F (200°C) for about 45 minutes or until fork-tender. Let cool, peel, and mash into a smooth puree.
- In a large bowl, combine sweet potato puree, oat flour, and salt.
- Knead gently until a soft dough forms, adding more oat flour if the dough is too sticky.
- Let the dough rest for 5 minutes.
- Divide the dough into about 20 equal pieces and shape into balls.
- Roll each piece into a thin tortilla using a rolling pin, dusting with oat flour as needed.
- Heat a skillet over medium heat and lightly spray with avocado oil.
- Cook each tortilla for 1–2 minutes per side until light brown spots appear.
- Stack cooked tortillas under a clean towel to keep them soft.
Notes
- Add oat flour gradually to avoid overly dry dough.
- Keep cooked tortillas covered with a towel to maintain softness.
- Use parchment paper between tortillas if stacking or freezing.
- Thicker tortillas will be softer, while thinner ones will be more flexible.
- Great for tacos, wraps, quesadillas, or snack wraps.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Flatbread
- Method: Stovetop
- Cuisine: Modern / Gluten-Free
Nutrition
- Serving Size: 1 tortilla
- Calories: 70 kcal
- Sugar: 2 g
- Sodium: 90 mg
- Fat: 1.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
