This post may contain affiliate links. Please read my disclosure and privacy policy.

Healthy, delicious, versatile 3-ingredient sweet potato tortillas that are naturally vegan and Paleo. They are also grain-free, oil-free, legume-free and nut-free.
stack of 3-ingredient sweet potato tortillas on a blue napkin

Egg-Free, Grain-Free, Legume-Free, Nut-Free Tortillas

Greetings, everyone!  How about one more tortilla recipe to share–for the time being–before moving on to other subjects?

This one is a special request from two different readers, both of whom wondered if a grain-free, vegan tortilla, made without legumes, might be a possibility.

Short answer: yes!

Say hello to Grain-Free Sweet Potato Tortillas, made vegan, legume-free, and nut-free, too. They are the perfect vehicle for piling on all kinds of late spring and summer toppings:

Want to save this recipe?
Just enter your email and get it sent to your inbox. Plus, you will get new recipes delivered to you every week!
Please enable JavaScript in your browser to complete this form.

Only 3 Ingredients Required

The tortillas have just 3 ingredients:

I like to add some salt, too, but it is completely optional.

How to Make Sweet Potato Tortillas

These tortillas are made in a traditional tortilla style–dough is rolled or pressed flat–as opposed to a batter/crepe method.

Do not worry if you have never made tortillas in this way, it is simple, especially after you make the first one or two.

Begin by mixing the dough. It will be quite stiff, but still moist to the touch. Coconut flour gives it a uniquely stiff, yet springy, texture:

You can scoop out portions of dough–it will be just over 1/4 cup per tortilla–but, given the less than standard amount of dough per tortilla, I prefer to gather all of the dough into a ball, flatten it into a disc, and then divide into six equal portions.

Once done, shape each wedge into a ball, and then flatten into a tortilla about  6 to 6-1/2 inches in diameter.

How to Shape the Tortillas

The uncooked tortilla cannot be lifted off of the parchment without falling apart, so it is important to press the dough out onto a piece of parchment paper.

You can place a piece of parchment (or a piece of plastic wrap) on  top of the dough to press it out, or just use your fingers. I used the same bottom piece of parchment and top piece of wrap to make all of the tortillas.

How to Cook the Tortillas

Step 1: Place Tortilla in Skillet

Remove the top piece of parchment or wrap, if using, and invert the tortilla onto a heated skillet that has been lightly sprayed with cooking spray. I like to let the tortilla cook for a few seconds before slowly peeling off the parchment paper.

Step 2: Flip Over the Tortillas

When the tortilla begins to buckle a bit, in a few places (about 2-3 minutes), it is time to flip.

In no time, you will have a stack of amazing, pliable tortillas, perfect for topping, wrapping and rolling in whichever way you choose!

Step 3: Cook Several Minutes (be patient!)

Do not forget, be patient when you make your first one! If some of the tortilla sticks to the parchment when you peel it off, simply re-stick it on to the tortilla in the pan (a metal tea or soup spoon is perfect for nudging and smoothing the dough into place). You will gain confidence quickly!

I assure you, the results are well worth the effort!

Happy cooking, everyone!

More Grain-Free & Vegan Tortillas to Love:

Sweet Potato Tortillas {Grain-Free, Legume-Free, Vegan}

Sweet Potato Tortillas {Grain-Free, Legume-Free, Vegan}

Yield: 6 tortillas (about 6.5 inches)
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Healthy, delicious, versatile 3-ingredient sweet potato tortillas that are naturally vegan and Paleo. They are grain-free, legume-free and nut-free.


  • 1 and 1/2 cups mashed baked sweet potato (see note below)
  • 1/3 cup (40 g) tapioca starch
  • 1/4 cup coconut flour (28 g) --lightly spoon to measure
  • 1/4 teaspoon fine sea salt (always optional)
  • Nonstick cooking spray (optional, not necessarily needed in well-seasoned cast ironskilet or griddle)


  1. In a medium bowl, mix the mashed sweet potato, tapioca starch, coconut flour, and salt until well-blended. The dough will be stiff, but still moist.
  2. Gather the dough into a ball and press into a circle. Cut the dough into 6 equal wedges.
  3. Shape a wedge into a ball. Place dough ball between 2 squares of parchment paper and press into an even 6 to 6.5-inch diameter tortilla. Peel off top layer of parchment paper.
  4. Heat a medium or large skillet (cast iron is ideal, or another form of nonstick pan) over medium heat.
  5. When pan is hot, lightly spray with nonstick spray. Invert a torilla onto hot pan; wait 10 to 15 seconds, and then carefully peel off parchment. Cook for about 2 to 3 minutes until tortilla begins to rise up slightly (in spots); flip over (it should be browned, in spots) and cook for 2 to 3 minutes longer until other side is browned. Transfer tortilla to a cooling rack.
  6. Repeat with remaining dough.


Storage: Store the tortillas in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 6 months.

How to Bake the Sweet Potato for the Recipe: Prick sweet potatoes (scrubed and dried) all over with a fork. Bake on a baking sheet in a preheated 425F oven for 45 to 50 minutes until very tender. Cool completely. Split lengthwise and scoop out potato, then mash with a fork.

Nutrition Information
Serving Size 1 tortilla
Amount Per Serving Calories 89Total Fat 0.6gSaturated Fat 0.2gCholesterol 0mgSodium 113mgCarbohydrates 18.9gFiber 3gSugar 2.1gProtein 1.2g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

You Might Also Like

About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

Leave a comment

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Which other flours could it be made from? We aren’t that hot about coconut flour. Chickpea? Buckwheat ?
    Hope to hear from you

    1. Hi Danielle,
      You can give it a try, but you will need to adjust the quantities (you will need to use about twice as much of chickpea flour or buckwheat flour compared to coconut flour).

  2. I was slightly nervous to try this new recipe for a special important guest but it didn’t dissapoint. Like you said, the first one required a bit of patience but once you get it going and get the hang of it, it’s quite easy, Thanks so much for this delight, they are great. My friend and I really enjoyed them x

  3. These are so easy and amazing! I added some extra salt, tblspn gram marsala, tblspn tajin and tblspn mint chutney in olive oil. So flavorful and perfect to go with any kind of pita sandwich or Indian or greek tacos. Perfect snack with humus or alone. Thank you for sharing this recipe.

    1. Hi Amy,

      I have not tried it, but I think it could work here! Use the same quantity and then add more rice flour or water to get the right consistency, as needed.

  4. I tried to make these but my mixture was really wet, would it be because I used arrow root instead of tapioca starch? I did try putting in more coconut flour.

    1. Hi Sarah!
      Oh no, sorry you had issues with the tortillas. You say that your mixture was really wet: did you use a baked sweet potato? I am trying to figure out how the mixture could be so wet. Baked sweet potatoes are typically not wet, and both the coconut flour and starch are extremely absorbent. I don’t think the switch to arrowroot would be the cause. Did you use sweet potatoes prepared in another way (e.g., canned or boiled)? If so, you would most likely need to up both the coconut flour and starch. I hope this helps!

  5. Hi Camilla,
    Love your recipes. But, I had some problems and am looking for your advice.

    First, I’m not a fan of canned veg, but I did buy and use a can of organic sweet potato , so the potatoes did have a bit more moisture. Additionally, I ended up adding 1/4 cup each ( tapioca flour and coconut flour) plus 7/8 cup of oatmeal flour. Mine are flexible and taste ok, but I suspect yours are better.

    Any advice? Without adding the flour the texture was like a muffin batter that could not be rolled.


    1. Hi Deborah! Thank you so much for the compliment 🙂

      As for the tortillas lacking flavor: I think the answer is twofold. First, the canned sweet potatoes most likely have a lot less flavor than a freshly roasted baked potato. The addition of almost a cup of oat flour most likely led to a much blander recipe, too . When made with coconut flour and tapioca starch only, the flavor is primarily sweet potato. The baked sweet potato is much stiffer and far less wet than canned, so there is no need for the oat flour. 🙂