Soft Sweet Potato Tortillas - Flexible and Perfect for Wrapping
Ingredients
- 1 ¼ cup (300g) sweet potato , mashed, from about 1 large sweet potato
- 1 ¾ - 2 cups (230-250g) all-purpose flour , plus extra for rolling
- 1 tsp (5g) salt
- 1 tsp (4g) baking powder
- 1 tbsp (15g) olive oil
Instructions
- Bake, boil, or steam the sweet potato until very soft.
- Mash until completely smooth (no lumps). Let it cool slightly.
- Add, salt and baking powder.
- Add flour gradually.
- Add olive oil.
- Mix to combine.
- Knead for 2–3 minutes until smooth. The dough should be soft and not sticky.
- If sticky, add a bit more flour, if dry/cracking, add a teaspoon of water.
- Cover and let rest for 15–20 minutes.
- Divide into 8 pieces (or more for smaller tortillas).
- Roll each piece into a ball.
- Roll out into thin circles 9-inch (23cm) diameter (as thin as possible without tearing).
- Heat a dry pan over medium-high heat. Cook each tortilla for a few seconds per side.
- You’re looking for light golden spots, slight puffing, no crisping.
- Stack cooked tortillas and cover with a clean towel immediately.
Nutrition
Serving: 1 tortilla out of 8Calories: 162kcalCarbohydrates: 31.69gProtein: 3.82gFat: 2.02gSaturated Fat: 0.289gTrans Fat: 0.001gSodium: 313mgPotassium: 223mgFiber: 2gSugar: 1.65gVitamin A: 5320IUVitamin C: 0.9mgCalcium: 43mgIron: 1.74mg