The Best 3-Ingredient Vegan Sweet Potato Tortillas

5

37 Comments

Jump to RecipeSave to FavoritesPrint

This page may contain affiliate links, which means I will make a small commission for products purchased through my link.

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

a hand picking up a sweet potato tortilla from a stack of tortillas

What Makes This Recipe Great

Introducing the BEST Homemade Sweet Potato 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 whole wheat flour in recipes, but before you run out and buy some, 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 tortilla 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 savory. 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.

a hand folding a tortilla

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 them.
  • 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 it 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.

Ingredient Notes

  • Regular Sweet potatoes
  • Cassava flour
  • Baking soda
  • Sea salt
raw dough cut into pieces

Step-by-Step Instructions

  1. Prepare sweet potatoes by roasting them in the oven until soft. Allow it to cool to room temperature, peel the skin, and use a food processor to blend it 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 using your hands and kneading into a dough. Add additional flour by the tablespoon as needed if the 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 it into 8-10 equal 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 a thickness of about 1/4 of an inch 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 the remaining dough.
  5. When ready to cook, heat up a non-stick 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, you can easily work a spatula underneath the tortilla, flip it, and cook it for another few minutes on your frying pan until golden brown. Lower to medium heat if needed. 
a stack of sweet potato tortillas resting on a pink plate

Secrets to Success

  • I highly recommend using the tools listed in the recipe card for the 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.
  • I recommend using a food processor to get a smooth puree as opposed to a mash. Mashed sweet potato isn’t thin and smooth enough for this recipe. 
  • 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!

How to Use Sweet Potato Tortillas

This recipe will replace flour or corn tortillas in any recipe! Make enchiladas, fish tacos, veggie tacos, a breakfast taco, mini pizzas, wraps, sweet potato tortilla chips, and more! 

Storage Tips

Here’s the trick to storing your sweet potato tortillas. If making it shortly before eating, wrap it in kitchen linen or tea towel in order to keep it warm and pliable. 

Otherwise, store them in an airtight container in the refrigerator for 3-4 days or in the freezer in a Ziplock bag for long-term storage.

a kitchen towel wrapped around a stack of tortillas

More Sweet Potato Recipes

Sweet Potato Dessert Boats

SP Chocolate Chip Cookies

Miso Sweet Potato Dip

Tempeh Tenders and Sweet Potato Fries

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

The Best 3-Ingredient Vegan Sweet Potato Tortillas

5 from 16 votes
Servings: 8 -10 servings
Prep: 30 minutes
Cook: 10 minutes
Total: 45 minutes
The best sweet potato cassava tortillas are made with 3 simple ingredients. Vegan, gluten-free, grain-free, paleo, oil-free, refined sugar free.

Ingredients 

  • 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

Instructions 

  • 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.

Video

Notes

Secrets to Success

  • I highly recommend using the tools listed in the recipe card for the 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.
  • I recommend using a food processor to get a smooth puree as opposed to a mash. Mashed sweet potato isn’t thin and smooth enough for this recipe. 
  • 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!

How to Use Sweet Potato Tortillas

This recipe will replace flour or corn tortillas in any recipe! Make enchiladas, fish tacos, veggie tacos, a breakfast taco, mini pizzas, wraps, sweet potato tortilla chips, and more! 

Storage Tips

Here’s the trick to storing your sweet potato tortillas. If making it shortly before eating, wrap it in kitchen linen or tea towel in order to keep it warm and pliable. 
Otherwise, store them in an airtight container in the refrigerator for 3-4 days or in the freezer in a Ziplock bag for long-term storage.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

This post may contain affiliate links. 

About Remy

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.

Related Recipes

See More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




37 Comments