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the best sweet potato cassava tortillas!
Introducing the best sweet potato cassava tortillas. I know, bold claim, but hear me out! I was inspired by my favourite storebought cassava tortillas and my paleo readers that always request grain-free options (unfortunately, since I’m not paleo, it doesn’t happen toooo often). So I started out experimenting with cassava flour, which is made from a starchy root tuber. It’s an amazing flour because it’s naturally gluten-free, but also grain free, which means it’s paleo-friendly. It is said to be a very close 1-1 replacement for regular wheat flour in recipes, but before you run out and buy some, I do have to say it is a pricey flour.
With that said, I’m on my second bag because I googled cassava tortilla recipes, and followed 3-4 to a tee. None of those recipes worked, and I flew through an entire bag of cassava flour with no successful tortillas. My first attempt was purely just cassava flour and water, because I could only find recipes online including oil. It just barely worked, but took way more effort than it was worth, for dry, crusty tortillas. Then I decided to look into sweet potato tortillas, which I used to make with wheat flour before I found out I couldn’t eat gluten. Again, so many recipes online, and none of the measurements worked–more money and cassava flour down the drain!
Well my friends, I’m happy to report that I have perfected the best sweet potato cassava tortillas, with only 3 simple ingredients. Let me start by saying, please read through the recipe steps before you start, so you know what to expect and refer to the secrets to success section below. It’s easy, whole food plant based, and can be eaten both sweet and savoury. I’ll be following up with recipes using the tortillas to show you how versatile they are! Just think–tacos, burritos, tostadas, chips, quesadillas… the options are endless with these pliable, flavourful tortillas.
These sweet potato cassava tortillas are vegan, gluten free, paleo, grain free, oil free, nut free and whole food plant based. In other words, very very allergy friendly! You can make them in advance, and I recommend batch preparing them and freezing.
You only need 3 ingredients to make the best sweet potato cassava tortillas in the game. Ok I’ve gotta reel back the hype here, but seriously. 3 ingredients.
If you’re able to eat gluten, by all means feel free to make with wheat flour (you lucky duck you!). If using another flour, add flour slowly. I cannot advise on alternative flours because I have not tried anything else.
By the way, for any paleo readers out there, cassava flour will work as a paleo sub for many of my recipes with flour! You may need to adjust liquids accordingly.
Finally, it is said that cassava flour results can vary by brand. I used this cassava flour, if you’d like to use the same brand, however if not, then again, add flour slowly, judge by texture and touch and modify.
secrets to the best sweet potato cassava tortillas
I highly recommend using the tools listed in the recipe card for best results. I used parchment paper (I like this eco brand), which ended up working out much better than a non-stick baking mat, and an olive oil bottle to roll out. Can you believe that I basically cook for a living and still haven’t invested in a nice rolling pin? This beautiful marble one has been in my Amazon cart for ages but, somehow still hasn’t been ordered. Maybe one day. Or maybe not! Any long and thin glass bottle will work just as well. Use a good nonstick pan to toast your tortillas, or brush lightly with a little oil.
Here’s the trick to storing the tortillas. If making shortly before eating, wrap in a kitchen linen in order to keep warm and pliable. Otherwise, store in the fridge for a few days or freezer for long term storage.
For best results, I recommend roasting your sweet potatoes in the oven. If you have leftover sweet potatoes, this would be a great way to put them to use!
Prepare sweet potatoes by roasting in the oven until soft. Allow to cool to room temp, peel skin, and use a food processor to blend into a smooth purée. Use 1 1/4 cup of this purée.
In a large mixing bowl, combine sweet potato purée, cassava flour, baking soda and salt. Start by mixing with a spatula, then use your hands and knead into a dough. Add additional flour by the tablespoon as needed, if dough is too sticky to work (you may need more depending on what brand of flour you use).
Take your ball of dough, and divide into 8-10 pieces.
To roll into tortillas, take one portion of dough, sandwich between two pieces of parchment paper, and roll with a rolling pin or bottle. Aim for thickness about 1/4 of an inch thin, or less. Peel off the top layer of parchment paper, and move the tortilla (stuck onto the bottom piece of parchment paper) to the side. Repeat to use up remaining dough.
When ready to cook, heat up a nonstick pan or skillet on medium high heat. Test with a few drops of water–it should sizzle when ready. Take one tortilla (with the parchment paper stuck on the bottom), and lay it flat onto the pan, parchment paper side UP. Slowly peel off the parchment paper.
When the edges crisp, and you can easily work a spatula underneath the tortilla, flip and cook for another few minutes.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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