These 2 Ingredient Sweet Potato Tortillas are soft, homemade vegan wraps made with mashed sweet potatoes and all-purpose flour, perfect for tacos, burritos, or quesadillas.
This easy, plant-based, oil-free, and dairy-free recipe is the ideal base for all your favorite fillings, bringing vibrant flavor and texture to every bite.
If you love vegan tortillas check out my unleavened tortillas or my gluten-free oat wraps.
I adore these sweet potato tortillas! They’re a fantastic addition to my collection of homemade tortillas on the blog, which I love because they’re so easy to make, inexpensive, and much healthier than store-bought options.
I’ve previously shared recipes for green spinach wraps, high-protein quinoa wraps, and gluten-free red lentil tortillas, and I’m always experimenting with new flavors.
These tortillas are versatile, with a tender, pliable texture perfect for all sorts of fillings! I love topping them with my avocado spread, smoked hummus, garlic hummus without tahini, or a big scoop of Mediterranean black bean salad.
Looking for more sweet potato recipes? Try my sweet potato latte recipe.
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Ingredients
- Cooked sweet potatoes: It’s best to roast them so they don’t contain excess water. Measure them mashed to achieve the right dough consistency.
- All-purpose flour: It provides the structure for the tortillas. You can use whole wheat flour if you prefer a more rustic texture.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Sweet Potato Tortillas
Knead: In a bowl, combine the mashed sweet potatoes and flour. Knead the mixture until a soft dough forms. Use your hands to shape the dough into a ball. The dough should not be overly sticky.
Roll: Divide the dough into 6 equal portions. Shape each portion into a ball. Lightly dust your work surface with flour. Use a rolling pin to roll out each dough ball into a 6-inch (15 cm) diameter circle.
Cook: Heat a non-stick pan over medium heat. Cook each tortilla for approximately 2 minutes per side, or until lightly golden brown and cooked through.
Keep warm: Stack the cooked tortillas on a plate covered with a clean kitchen towel. This will help them stay warm, soft, and flexible while you cook the remaining tortillas.
Storage
Once cooled, store the tortillas in an airtight container or wrap them tightly in plastic wrap. Keep them at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, freeze them by placing a piece of parchment paper between each tortilla, then store them in a freezer-safe bag for up to 2 months. Reheat frozen tortillas gently in a dry nonstick pan or skillet until warmed through.
Variations
- Use purple sweet potatoes: For a colorful variation, try purple sweet potatoes instead of regular ones.
- Add a pinch of salt: For a savory version, add a pinch of salt to the dough.
- Add spices: Mix in spices like cumin, paprika, or garlic powder for extra flavor.
- Add herbs: Incorporate fresh herbs like cilantro or parsley for a fresh, vibrant twist.
Marinela's Tips
- Use a non-stick pan: A non-stick pan works best to prevent the tortillas from sticking while cooking.
- Adjust flour: If the dough is sticky, add flour a little at a time. Avoid canned sweet potato puree, as it’s too liquidy. If you boil fresh sweet potatoes, you may need extra flour.
- Don’t overcook: Be careful not to overcook the tortillas—just 2 minutes on each side is enough for a soft, pliable texture.
- Make a bigger batch: Simply double or triple the amount of mashed sweet potato and flour in the recipe. This will allow you to make a larger quantity of tortillas at once, perfect for sharing or meal prepping.
Frequently Asked Questions (FAQ's)
If the dough is too sticky, add flour a little at a time until it becomes a soft dough that’s easy to roll.
To roast sweet potatoes, preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork, place them on a baking sheet, and roast for 40-45 minutes until soft and tender. Roasting times may vary depending on the size of the sweet potatoes.
Easy Tortilla Wrap Filling Ideas
- Avocado mayo: Creamy and rich, perfect for spreading on your tortillas.
- Vegan queso dip: A dairy-free cheesy dip that adds great flavor.
- Spicy black bean hummus: A zesty, hearty filling with a little kick.
- 3-Ingredient sour cream chive dip: Simple, tangy, and full of flavor.
- Non-dairy cream cheese: Smooth and creamy for a dairy-free alternative.
- Leafy green salad: Fresh and crunchy, a healthy option for your wrap.
- Green pea carrot stew: A warm, comforting stew that adds great texture.
- Lentil tofu: A protein-packed filling that’s satisfying and delicious.
- Cranberry sauce from craisins: I love to eat it with this sauce for a sweeter version, adding a tangy twist to the tortilla!
📖 Recipe
Sweet Potato Tortillas (2 Ingredient Vegan Wraps)
Equipment
- 1 Rolling Pin
- 1 Non-stick frying pan
Ingredients
- 1 cup mashed sweet potatoes
- 1 + ¾ cup all purpose flour
Instructions
- Combine the mashed sweet potatoes and flour in a bowl and knead to form a soft dough. Use your hands to shape the dough into a ball—it should not be too sticky.1 cup mashed sweet potatoes, 1 + ¾ cup all purpose flour
- Divide the dough into 6 portions, form balls, and roll each one out to about 6-inch (15 cm) using a rolling pin. Dust your working surface with flour to help roll out each tortilla.
- Heat a non-stick pan over medium heat and cook each tortilla for 2 minutes on each side.
- Stack the cooked tortillas on a plate and cover them with a clean kitchen towel while you cook the rest. This will keep them flexible and warm.
Notes
- Store cooled tortillas in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For longer storage, freeze with parchment paper between each tortilla for up to 2 months and reheat in a dry pan.
- Use a non-stick pan to prevent sticking while cooking.
- Add flour little by little if the dough is sticky. Avoid canned sweet potato puree, as it’s too liquidy. If boiling fresh sweet potatoes, you may need more flour.
- Don’t overcook—2 minutes per side is enough for a soft, pliable texture.
- Make a bigger batch by doubling or tripling the sweet potato and flour amounts for more tortillas.
Nutrition
If you try these sweet potato wraps, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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