Description
These vibrant sweet potato tortillas offer a naturally sweet and earthy flavor profile. Crafted from a simple dough of mashed sweet potato and flour, they are cooked on a hot griddle until lightly browned and pliable. The resulting texture is soft and tender, making them ideal for wraps, tacos, or as a versatile accompaniment to various meals.
Ingredients
- 1 medium sweet potato (about 200g), peeled and cooked
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 tablespoons olive oil, plus more for cooking
- 1/4 to 1/2 cup warm water (as needed)
Instructions
- Cook the sweet potato until very tender. This can be done by boiling, steaming, or baking. Once cooked, mash it thoroughly until smooth, ensuring no lumps remain. Let it cool slightly.
- In a large mixing bowl, combine the all-purpose flour and salt. Add the mashed sweet potato and olive oil.
- Gradually add warm water, starting with 1/4 cup, mixing until a shaggy dough forms. Continue adding water, a tablespoon at a time, until the dough comes together and is soft but not sticky.
- Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making the dough easier to roll.
- Divide the rested dough into 8-10 equal pieces. Roll each piece into a smooth ball.
- On a lightly floured surface, roll out each dough ball into a thin, round tortilla, about 6-8 inches in diameter.
- Heat a dry cast-iron skillet or non-stick pan over medium-high heat. Once hot, place one tortilla in the pan.
- Cook for 1-2 minutes per side, or until golden brown spots appear and the tortilla puffs up slightly.
- Remove the cooked tortilla from the pan and place it in a clean kitchen towel or tortilla warmer to keep it soft and warm while you cook the remaining tortillas.
Notes
Ensure the sweet potato is mashed very smoothly for a consistent dough texture.
Adjust water quantity based on the moisture content of your sweet potato and flour type.
Do not overcook the tortillas, as they can become stiff. They should remain pliable.
Stack cooked tortillas in a towel to keep them warm and soft.
Leftover tortillas can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 150 kcal
- Fat: 3g
- Carbohydrates: 28g
- Protein: 4g