Sweet Potato Tortillas

Sweet Potato Tortillas

Servings

6-8 tortillas

Soft sweet potato tortillas, perfect for taco night or as a “pita” for greek dishes, pairs wonderfully with a yogurt sauce.

Sweet Potato Tortillas

Ingredients

    Tortillas

    • sweet potato, 1 cup mashed (1 medium sweet potato)
    • einkorn flour, 1 cup (can swap with wheat, spelt, cassava, or chickpea flour)
    • olive oil, 1 tbsp
    • cumin, ½ tsp
    • garlic powder, ¼ tsp
    • salt, 1/4 tsp
    • warm water, 1–3 tbsp (only if needed)

    Bonus Yogurt Sauce

    • yogurt, 1/2 cup (sheep or cow full fat, or greek)
    • cumin, 1/4 tsp
    • umami seasoning, 1/4 tsp
    • nutritional yeast, 1 tsp
    • black pepper, 1/8 tsp
    • parsley, 1 tsp (fresh chopped or dry flakes)
    • sea salt, pinch

    Directions

      Tortillas

      1. Peel sweet potato and chop into chunks. Steam or boil 10–15 minutes until tender. Let cool completely.

      2. Mash sweet potato. Mix with olive oil, salt, cumin, and garlic powder.

      3. Stir in flour gradually. Add water only if dough is dry. Add flour if dough is too or sticky.

      4. Rest dough 10 minutes.

      5. Divide dough into 6-8 even pieces. Roll into balls.

      6. Roll each ball thin on floured surface.

      7. Heat skillet over medium. Cook each tortilla 45–60 sec first side, 30–45 sec second side.

      8. Stack warm tortillas in towel to keep soft.

      Yogurt Sauce

      1. Combine all ingredients in a small bowl.

      2. Stir until smooth.

      3. Taste and adjust seasoning if needed.

      4. Serve immediately or chill until ready.
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