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

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 6 6.5-inch tortillas 1x


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




  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.

  • Category: Bread, Tortillas


  • Serving Size: 1 tortilla
  • Calories: 89
  • Sugar: 2.1 g
  • Sodium: 113 mg
  • Fat: 0.6 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 18.9 g
  • Fiber: 3 g
  • Protein: 1.2 g
  • Cholesterol: 0 mg
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