Sweet Potato Cassava Tortillas (Print version)
Soft, pliable tortillas made with sweet potato and cassava flour in just 30 minutes.
# Ingredient List:
→ Vegetables
01 - 1 cup mashed sweet potato (cooked and cooled, about 200 g)
→ Flours
02 - 1⅓ cups cassava flour (160 g)
→ Liquids
03 - ¼ cup warm water (60 ml, as needed)
→ Extras
04 - 2 tbsp olive oil
05 - ½ tsp salt
# How To Make It:
01 - In a large bowl, combine mashed sweet potato, cassava flour, olive oil, and salt. Mix by hand or with a spatula until a slightly sticky dough forms. Add warm water a tablespoon at a time if needed to help bind the dough.
02 - Divide the dough into 8 equal pieces. Roll each piece into a smooth ball between your palms.
03 - Place one dough ball between two sheets of parchment paper. Press flat with your hands, then use a rolling pin to roll out to about ⅛-inch thickness. Repeat for remaining dough balls.
04 - Heat a nonstick skillet or cast iron pan over medium-high heat until hot.
05 - Cook each tortilla for 1-2 minutes per side until lightly browned with some dark spots and cooked through. Transfer to a clean cloth and cover to keep warm and soft. Serve immediately.
# Expert Advice:
01 -
- These tortillas stay soft and pliable even after cooling, which means you can meal prep them without the texture turning into cardboard
- The naturally sweet flavor of the sweet potato balances beautifully with savory fillings, making everything taste better
02 -
- Cassava flour can vary by brand, so you might need to adjust the water slightly, but start with less and add more as needed
- These tortillas cook faster than traditional flour ones, so keep an eye on them to avoid burning
03 -
- If the dough sticks to the parchment paper while rolling, place it in the fridge for 10 minutes to firm up slightly
- Keep your rolled tortillas covered with a damp towel while cooking the rest to prevent them from drying out