These grain free Sweet Potato Tortillas are soft, foldable and delicious and perfect for making wraps or tacos. They’re AIP, paleo and vegan.
These are my absolute favorite grain free tortillas. The sweet potato adds a subtly sweet flavor and beautiful color to these tortillas, and creates the softest texture. The question I see asked most often about grain free tortillas is “Do they bend/fold?” so that was a key consideration in making these. I always recommend working with a warm tortilla for maximum flexibility. In this recipe, chopped chives and garlic powder add a bit of spice to these tortillas but you could always omit if you’d rather a more plain base.
Here are the main ingredients in these Sweet Potato Tortillas:
- sweet potato puree – you could also substitute butternut squash or another variety of squash here
- cassava flour – I used Bob’s red mill in this recipe for both the cassava flour and tapioca starch
- tapioca starch
- olive oil
- garlic powder
- sea salt
- chives – you can omit these or substitute with cilantro or another fresh herb if you’d like.
FAQs for these Sweet Potato Tortillas
Can I substitute the cassava or tapioca flour?
This recipe is cassava based and both these flours are key to the texture. I don’t recommend any substitutions here.
How do you store these?
Store in a sealed container in the fridge for 3-4 days or freeze in a freezer safe bag for up to 3 months. If freezing, I would recommend placing a square of parchment paper between each tortilla to prevent them from sticking together. Whichever way you choose to store them, ensure you reheat before serving so that the wraps can bend/fold easily as they will break apart if they’re not warm.
What can I eat these with?
Use these tortillas anywhere you might need a wrap, with tuna salad, ground meat hashes like this beef and broccoli rabe or with bacon and avocado or turkey and spinach for a quick meal.
How do I ensure they’re soft and foldable?
The key here is to ensure that you’re using really high heat and not overcooking the tortillas. You want to keep them in the pan for no more than 20-25 seconds per side at really high heat. Always rewarm tortillas before serving. Finally, if you’re making the wraps ahead of time, it’s important to reheat them in the microwave before attempting to fold and fill them as they definitely harden in the fridge.
If you tried these Sweet Potato Tortillas I would appreciate it if you would give them a rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
If you enjoyed these you might also like:
- Easy AIP Crepes
- Butternut Squash Biscuits
- Cassava Flour Wraps
- Easy Vegan Gluten-Free Biscuits
- AIP Sourdough Biscuits
Sweet Potato Tortillas (AIP, vegan, paleo)
- Total Time: 40 minutes
- Yield: 8 tortillas 1x
Description
These grain free Sweet Potato Tortillas are soft, foldable and delicious and perfect for making wraps or tacos or as a bread substitute. They’re AIP, paleo and vegan.
Ingredients
- 1.5 cups cassava flour
- 3 TBSP tapioca starch
- 1/2 cup olive oil
- 1 cup sweet potato puree
- 1.5 tsp garlic powder
- 1.5 tsp sea salt
- handful of chopped chives or cilantro (optional)
Instructions
- To a large bowl add cassava flour, tapioca starch, olive oil, sweet potato puree, garlic powder, sea salt and chives and stir until the ingredients clump together.
- Use your hands to combine dough into a ball. If the dough is crumbling, add 1 TBSP water until it comes together and is pliable.
- Cut the dough into eight even pieces and roll each piece into a smaller ball of dough.
- Place the first ball of dough between two pieces of parchment paper and use a rolling pin to roll out to 1/8 inch thick ~ 5.5 inches in diameter.
- Heat a large skillet on high heat for 2 mins.
- Once the pan is very hot, carefully peel the top sheet of parchment paper off the tortilla. In one swift motion, carefully flip the tortilla off the bottom sheet of parchment paper into the palm of your hand and then directly into the hot skillet*
- Cook 20-25 seconds per side.
- Continue with remaining balls of dough.
Notes
* You will be rolling out and cooking one tortilla at a time. Once you roll the tortilla out between two pieces of parchment paper, pick it up, remove the top sheet of parchment paper and then flip the tortilla off the bottom piece of parchment paper into the palm of your hand and then into the hot skillet. I do not recommend using any tools like spatulas for this as the dough is too fragile and will stick and break apart.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breads
Keywords: aip, paleo, vegan, sweet potato tortillas, aip tortillas, bread, wraps
Delicious, soft and easy to make. These recipes brought food joy back for me while eating AIP!
★★★★★
So glad you liked it Alisen! Thank you for leaving a review.
Could you post the nutritional information please?
Hi Rebecca, I don’t provide nutritional info on this blog, but would recommend you plug the recipe into any online calculator if you’re interested!
Amazing taste! I was out of sweet potato and used butternut squash and it was the best thing I’ve had in a long time!! Thank you!
★★★★★
So I actually just mixed the sweet potato and cassava flour and that’s it. Formed a dough and followed everything the same way. I did spray a little cooking spray on the pan as well. They are a little fragile to deal with so it can be a little difficult at times but as you get into a steady rhythm, it gets easier. They were absolutely delicious!!! I actually just sprinkled a little salt on them when I took them off the pan and they were delish just like that! I spread some pb and honey on one and that was wonderful as well. It’s so much like a tortilla but better in my opinion. Little tedious but worth it!
Hi,
I am not able to eat Cassava flour. Do you have an alternative and what would be the amount needed?
thanks so much
Hi Heather, I haven’t tested alternatives for this recipe unfortunately~
I loved the taste of this recipe but it was very tricky to peel away the parchment without breakage due to the high oil content. What is the trick? I felt it needed flour.
Hi! Ive made this recipe so many times. breakage seems to happen if they are rolled too thin. Try a little thicker of a tortilla. Also, adding a tid bit of water can be helpful when you form the balls before rolling out. Doesn’t compromise the flavor at all!
So tasty and easy to do Replaced olive oil with coconut oil as didn’t had one at home and they still were delicious Definitely will do more often
★★★★★
Do you use yams or sweet potato. In the US sweet potatoes have a white or purple flesh and yams have an orange flesh. Sweet potatoes are also more starchy.
Hi Sara, this recipe uses orange sweet potato puree. You can use the puree from a can or make your own using orange sweet potatoes which are definitely available in the US!
I made Tuna salad for breakfast inside these tortillas.
Absolutely delicious! Thanks for another wonderful recipe.
★★★★★
These are fantastic. I’ve had so many failures with AIP wraps and almost gave up but I’m glad I didn’t. Thank you so much!
★★★★★
I’m so glad to hear that Kristen, thanks for your review!
I’m so excited to try these!! Have you tried reheating them in any way other than the microwave? From frozen, for example, can you reheat in a pan or will that affect the pliability??
★★★★★
Hi there! I haven’t but my guess is if you use a stovetop to do it on low heat and keep the pan covered to create some steam so that they actually soften