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.