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–+ servings
a stack of sweet potato tortillas on a blue napkin
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4.96 from 22 votes

3 Ingredient Grain Free Sweet Potato Tortillas (Vegan)

Healthy, delicious, versatile 3 ingredient grain free sweet potato tortillas that are vegan, Paleo, oil-free and nut-free!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Tortillas & Flatbreads
Cuisine: American
Keyword: 3 ingredient wfpb bread, easy wfpb bread, grain-free tortillas, healthy tortillas, nut-free tortillas, oil-free, oil-free vegan tortillas, Paleo tortillas, sweet potato tortillas, vegan gluten-free tortillas, vegan grain-free tortillas, vegan sweet potato tortillas, wfpb bread
Servings: 6 tortillas (about 6.5 inches)
Author: Camilla

Ingredients

  • 1.5 cups mashed baked sweet potato (see note below; should be very soft)
  • 1/3 cup tapioca starch (see notes for options)
  • 1/4 cup coconut flour (ideally weigh, or very lightly spoon to measure)
  • Optional: 1/4 teaspoon salt
US Customary - Metric

Instructions

  • 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.
  • Gather the dough into a ball and press into a circle. Cut the dough into 6 equal wedges.
  • 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.
  • Heat a medium or large skillet (cast iron is ideal, or another form of healthy nonstick pan, such as nonstick ceramic) over medium heat.
  • Invert a tortilla 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).
  • Cook for 2 to 3 minutes longer until other side is browned. Transfer tortilla to a cooling rack.
  • Repeat with remaining dough.

Notes

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.
Tapioca Options: An equal amount of arrowroot, or (if you do not need tortillas to be grain-free) and equal amount of cornstarch.

Nutrition

Serving: 1tortilla | Calories: 89kcal | Carbohydrates: 18.9g | Protein: 1.2g | Fat: 0.6g | Saturated Fat: 0.2g | Sodium: 113mg | Fiber: 3g | Sugar: 2.1g