After playing with MANY different tortilla recipes, this simple sweet potato recipe is hands-down the best! They’re easy to make and the finished product can hold together the HUGE tacos that Kyle insists on building. He does a great job of testing the sturdiness.
This recipe makes about a dozen tortillas. If you don’t use them all right away, be sure to freeze the leftovers. They store well in an air-tight freezer bag. Once thawed, they hold their shape nicely!
If you want to turn these into chips, simply slice each tortilla into 8 pieces. Next, lay the pieces flat on a baking sheet and bake at 300 degrees F for 15-20 minutes, or until starting to brown. Made-from-scratch tortillas will impress your dinner guests… made-from-scratch (oil-free) tortilla chips will down-right blow your guests away!
There’s tons of opportunity for putting these tortillas to use: Jackfruit Tacos, One Pan, One Man Tacos, Crock Pot Tacos, Tofu Tacos, Tempeh Taco Meat, Loaded Fajita Quesadillas, Homemade Tortilla Chips.
Homemade Whole Wheat Sweet Potato Tortillas
- 1 large sweet potato, cut into large chunks
- 1 1/2 cup 100% whole whole flour
- Add sweet potato chunks to a small saucepan with 1/2 inch of water. Boil over medium heat for 8-10 minutes, or until potato is soft. Remove from heat and let cool for 5-10 minutes.
- Add sweet potato (including skin) to food processor and process until smooth, stopping to scrape down sides as needed. If necessary, add cooking water, 1 T at a time.
- Transfer pureed sweet potato to a large mixing bowl. Add whole wheat flour and stir to create a firm dough.
- Roll dough into 1 inch balls, roll flat with a rolling pin on a surface sprinkled with whole wheat flour. Tortillas will be 6-8 inches in diameter, depending on thickness.
- Heat a large non-stick over medium heat and cook each tortilla in heated skillet for 1 minute, flip and cook an additional minute. Serve warm.