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 provides a flavorful base for all your favorite fillings, adding vibrant texture to every bite.
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.