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.

best sweet potato cassava tortillas veggiekins

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.

best sweet potato cassava tortillas veggiekins

the details

  • 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.

best sweet potato cassava tortillas veggiekins

  • 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.

best sweet potato cassava tortillas veggiekins

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.

best sweet potato cassava tortillas veggiekins

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!

if you like this recipe, try…

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best sweet potato cassava tortillas veggiekins

Best Sweet Potato Cassava Tortillas (vegan, paleo, oil-free, gf)

  • Author: Remy
  • Total Time: 45 mins
  • Yield: 8-10 servings 1x


The best sweet potato cassava tortillas made with 3 simple ingredients. Vegan, gluten free, grain free, paleo, oil free, refined sugar free.


  • 1 1/4 cup cooled and roasted sweet potato
  • 1 1/4 cup + 1 tbsp cassava flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt (optional)


  1. 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.
  2. 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).
  3. Take your ball of dough, and divide into 8-10 pieces.
  4. 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.
  5. 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.
  6. When the edges crisp, and you can easily work a spatula underneath the tortilla, flip and cook for another few minutes.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: mains
  • Method: pan-frying

Keywords: tortillas, sweet potato, cassava flour, grain free, paleo, vegan, gluten free, oil free, wfpb

This post may contain affiliate links. 


Filed under: Eat, Main Dishes

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BY Remy • August 30, 2019

Best Sweet Potato Cassava Tortillas (Vegan, Paleo)

best sweet potato cassava tortillas veggiekins

leave a comment

  1. Dana says:
    I can't wait to try this Remy!!!!

  2. Chocoviv says:
    That looks great!!

  3. Thank you for this recipe!! It worked perfectly and the tortillas are delicious!! We had them with jackfruit and veggie taco filling. I will be making these all the time, thanks again!

  4. Kate says:
    Love this recipe! Thanks so much. The second time I made with canned sweet potato to save time and worked well. You just need to add a little more flour.
  5. Pat says:
    I made them and you are right on. They are delicious and do not crumble when filled! Thanks so much for a fantastic recipe!!

  6. Whitney says:
    The taste of these were amazing! However, rolling them pretty and flat like yours didn’t work. I tried rolling them with extra cassava flour, in wax paper, parchment paper, between my hands, frozen, and from the fridge. They stuck to everything! I got maybe 1 usable tortilla from the batch and the rest were pieces. Any ideas where I may have gone wrong?
    • Remy says:
      Hey Whitney! Sweet potato may vary in moisture content, it's possible you needed a little more flour, but usually also best not to overwork the dough. Before starting to roll, was the dough easy to handle, or still sticky? If so, I would definitely add flour as needed--go with your gut!
  7. Kristine says:
    These are life-changing! It's so nice to have something I can grab out of the freezer and make something quick with. I've had so many Cassava flour type recipes fail on me, but this one turned out perfect!

  8. Paulina says:
    Could this work with chickpea flour? I have so much of it.
  9. Angela Valdez says:
    My sweet potato was a little dry - added about 1/2 tsp water and let them sit for maybe 10 minutes and it formed a nice ball. I divided into about 12 pieces and used my tortilla press (with a piece of plastic wrap). That worked spectacularly. They are amazing. Thank you so much for sharing the recipe!!

  10. Allison says:
    Wow these are really good. I made a thicker one and it was like a biscuit. So good and downright dangerous. I also made a manicotti dish with one and it was fantastic!!!

  11. Jess says:
    Do you think this would work with Almond Flour or Arrowroot? I can’t tolerate Cassava Flour?
    • Remy says:
      Hi Jess, as noted, the recommended sub would be all purpose flour. I have tried with several other flours and landed on cassava after testing. I can't vouch for any other flour and don't want your flour going to waste but you're always welcome to experiment of course! I can tell you from experience almond flour will not work.
  12. Kris says:
    These are a GAME CHANGER!!! I love me some siete cassava tortillas (but my wallet doesn’t lol). I knew these would take a while so I doubled the recipe so I could have extra and I’m sooo glad I did that! Can’t wait to enjoy these this week!

  13. Rina says:
    Hey Can you use tapioca flour as a sub for cassava flour?

  14. Casey says:
    Hey Remi! These look amazing! Do you think regular potatoes would work? If so, which variety? I’m thinking of using them for some savory wraps. Thanks!

    • Remy says:
      Hi Casey! I haven't yet tried reg potatoes so I'm not sure, but if you do, please let m know how it goes!
  15. Casey says:
    Crap, I misspelled your name 🤦🏽‍♀️ Sorry about that!

  16. Bunni R says:
    Thank you sooo much for this recipe!! I’m unable to have wheat or corn and so I’ve been on the hunt for a good tortilla that I can actually eat (because I LOVE tacos). I made these tonight for the first time and they are amazing!!! Even my husband (who’s usually not a fan of gluten-free, healthy alternatives) loved them!! This recipe is definitely going to be a staple in our home!

  17. Jo-Ann says:
    I have made this recipe a few times. Is YUMMY

  18. Leana says:
    Wow! So good. Takes some time but so worth it!

  19. Jessica says:
    Love love love this recipe...I made it tonight for taco Tuesday and I have to say hands done the best recipe I've made thus made me so happy to be able to be somewhat like every one else enjoying their taco night. Also, I have a burger meat press so when I rolled the dough to balls, I put parchment down on both sides and it flattened the dough into perfect size street tacos. Thank you so much for the recipe.

  20. silver says:
    incredible recipe, thank you! super easy to make and they were so quick to roll out and cook,. i did, add too much oil to my cast iron pan so they came out a bit too oily so next time i’ll skip the oil. i’ll be making this recipe again and again and again

  21. Mary says:
    Interesting twist on tortillas.

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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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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories