Ingredients
Ingredients
- 2 cups sweet potato (mashed)
- 1 cup cassava flour
- 1/4 teaspoon sea salt (optional)
- 1 teaspoon olive oil (for cooking)
Instructions
- Prepare the sweet potato: Peel and cube the sweet potato, then steam in a saucepan with about 1 inch of water until very soft, approximately 10 minutes. Drain thoroughly and mash the sweet potato until smooth.
- Make the dough: In a mixing bowl, combine the mashed sweet potato with cassava flour and sea salt if using. Stir until a smooth, slightly sticky dough forms that holds together well.
- Form tortillas: Divide the dough into 8 equal pieces. Lightly dust a clean surface with cassava flour, then press or roll each piece into a 1/4 inch thick round tortilla.
- Cook the tortillas: Heat a skillet over medium heat and drizzle with olive oil. Cook each tortilla for about 2-3 minutes on each side, or until golden brown spots appear and the tortillas are cooked through. Repeat with remaining tortillas.
Notes
- Use ripe, soft sweet potatoes for easier mashing and better dough consistency.
- If dough is too sticky, sprinkle in a little more cassava flour gradually until manageable.
- Cook the tortillas on medium heat to prevent burning and ensure even cooking.
- These tortillas can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat tortillas in a skillet or microwave before serving to restore softness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Bread
- Method: Frying
- Cuisine: Gluten-Free
- Diet: Gluten Free
