Soft Sweet Potato Cassava Tortillas (Print Version)

Soft, pliable, and gluten-free tortillas made with sweet potato and cassava flour for tacos and wraps.

# What You Need:

→ Vegetables

01 - 1 cup mashed sweet potato, cooked and cooled

→ Flours

02 - 1⅓ cups cassava flour

→ Liquids

03 - ¼ cup warm water, as needed

→ Extras

04 - 2 tbsp olive oil
05 - ½ tsp salt

# Preparation Steps:

01 - In a large bowl, combine mashed sweet potato, cassava flour, olive oil, and salt. Mix by hand or with a spatula until a slightly sticky dough forms. Add warm water a tablespoon at a time if needed to help bind.
02 - Divide the dough into 8 equal pieces. Roll each piece into a smooth ball.
03 - Place one dough ball between two sheets of parchment paper. Press flat with your hands, then use a rolling pin to roll out to about ⅛-inch thickness. Repeat for remaining dough balls.
04 - Heat a nonstick skillet or cast iron pan over medium-high heat until properly heated.
05 - Cook each tortilla for 1-2 minutes per side until lightly browned with some dark spots and cooked through. Transfer cooked tortillas to a plate and cover with a clean cloth to keep them warm and pliable.
06 - Serve warm as desired, filled with your favorite taco ingredients or as a side to accompany your meal.

# Expert Advice:

01 -
  • They stay soft and foldable even after cooling, unlike so many gluten-free alternatives that crack and crumble the moment you try to wrap anything inside them
  • The sweet potato adds natural sweetness and moisture, meaning you dont need gums or weird stabilizers to hold everything together
  • They come together in about 30 minutes flat, and you probably have all the ingredients in your pantry right now
02 -
  • The parchment paper trick is non-negotiable, I tried rolling without it once and the dough stuck to everything and made a total mess
  • Dont roll them too thin or theyll become fragile and tear when you try to fold them, about ⅛ inch is your sweet spot
03 -
  • Use a scale to weigh your cassava flour, as volume measurements can be inconsistent and dramatically affect the dough texture
  • Let the tortillas rest in the pan for about 30 seconds after flipping before removing them, they develop better texture this way

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