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
