Sweet Potato Cassava Tortillas (Print View)

Soft, gluten-free tortillas crafted from sweet potato and cassava flour—ideal for tacos or wholesome sides.

# What You Need:

→ Vegetables

01 - 1 cup mashed sweet potato, cooked and cooled (about 200 g)

→ Flours

02 - 1⅓ cups cassava flour (160 g)

→ Liquids

03 - ¼ cup warm water (60 ml), as needed

→ Extras

04 - 2 tbsp olive oil
05 - ½ tsp salt

# How to Make It:

01 - In a large mixing bowl, combine mashed sweet potato, cassava flour, olive oil, and salt. Mix thoroughly by hand or with a spatula until a slightly sticky dough forms. Add warm water one tablespoon at a time only if needed to help the dough bind together.
02 - Divide the dough into 8 equal portions. Roll each portion between your palms to form smooth, round balls. Set aside on a clean surface.
03 - Place one dough ball between two sheets of parchment paper. Press flat with your palms, then use a rolling pin to roll out to approximately ⅛-inch thickness. Repeat with remaining dough balls, keeping rolled tortillas stacked between parchment paper.
04 - Place a nonstick skillet or cast iron pan over medium-high heat. Allow the pan to preheat for 2-3 minutes until hot but not smoking.
05 - Carefully transfer one tortilla to the hot pan. Cook for 1-2 minutes on the first side until lightly browned with dark spots appear. Flip and cook for an additional 1-2 minutes on the second side. Transfer cooked tortilla to a plate and cover with a clean kitchen towel to keep warm and soft. Repeat with remaining tortillas.
06 - Serve immediately while warm. Fill with your favorite taco ingredients, use as wraps, or enjoy as a side dish.

# Expert Tips:

01 -
  • These stay pliable and soft for hours unlike other gluten-free wraps that turn into brittle crackers
  • The dough comes together in minutes and requires absolutely no resting time
02 -
  • The parchment paper trick prevents sticking like nothing else I've tried, so don't skip it
  • These cook faster than wheat tortillas, so watch closely to avoid drying them out completely
03 -
  • Coconut oil works beautifully if you want a subtle tropical flavor instead of olive oil
  • If your sweet potato mash is cold from the fridge, let it come to room temperature first for easier mixing

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