These tortillas are delightfully simple and satisfying — I love how two everyday ingredients combine to make a soft, flexible wrap that’s perfect for tacos, burritos or just a veggie-filled roll.
Why You’ll Love This Recipe
I’m always looking for ways to make staple foods more interesting, and these wraps do exactly that. They bring the natural sweetness and vibrant colour of sweet potato into a tortilla, so I feel like I’m eating something playful and wholesome rather than just plain flour. They’re oil-free (in the original version), vegan, and come together in about 15 minutes.
Because they’re homemade, I also know exactly what’s going in — no additives, no hidden ingredients. And they’re super versatile: use them for breakfast wraps, dinner tacos, or even as a mini pizza base.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
150 g sweet potato, cooked and mashed (about ¾ cup)
130 g all-purpose flour (about 1 cup)
Directions
Cook your sweet potato until it’s soft (you can roast or microwave, whichever you prefer). Then allow it to cool slightly and mash until smooth.
In a bowl, combine the mashed sweet potato with the flour. Knead until you form a dough that’s not too sticky. If needed, add a little more flour until you can handle it comfortably.
Divide the dough into five equal parts (if you’re making five medium tortillas). Shape each into a ball.
Lightly flour your surface and roll each ball out into a thin circle (about the thickness of a typical store-bought tortilla, roughly ½ cm thick).
Pre-heat a non-stick pan over medium heat. Cook each tortilla for about 1–2 minutes per side, until it gets light golden spots. Stack the cooked tortillas on a plate covered with a clean kitchen towel to keep them soft as you cook the rest.
Serve immediately with your favourite fillings (beans, veggies, guacamole, salsa) or keep warm until ready.
Servings And Timing
This recipe yields approximately 5 medium tortillas.
Total time from start to finish is around 15 minutes (assuming the sweet potato is already softened or cooked quickly).
Variations
Use purple sweet potato instead of the orange variety for a vibrant colour and slightly different flavour.
Add a pinch of salt, garlic powder, or smoked paprika into the dough for a savoury twist.
Try substituting part of the flour with whole-wheat flour for more fibre and a more rustic texture.
Make smaller tortillas for snack wraps or larger ones for burritos.
If you’d like gluten-free, you could try a gluten-free flour blend (though you may need to adjust the flour amount slightly).
Storage/Reheating
Once cooled, you can store the tortillas in an airtight container in the refrigerator for 3-4 days.
For longer storage, freeze them by placing parchment paper (baking paper) between each tortilla to avoid sticking, then store in a freezer-safe bag for up to 2-3 months.
When ready to use, reheat them gently in a dry non-stick pan or skillet — a little warmth makes them pliable again and easy to fold. Avoid overheating or microwaving too long or they may become stiff.
FAQs
What if my dough is too sticky?
If the dough is sticking to your fingers or the surface, gradually add a little more flour (a tablespoon at a time) and knead until it becomes manageable. Dough consistency can vary depending on how much moisture the sweet potato retains.
Can I use canned sweet potato puree instead of cooking my own?
You can, but be cautious: canned sweet potato puree often has added liquid or sweeteners which may alter the dough consistency. If you use it, you may need more flour to compensate.
What pan should I use for cooking the tortillas?
A good quality non-stick pan or skillet works best. Pre-heat the pan properly (medium heat) so the tortillas cook evenly and don’t stick. Covering cooked tortillas with a towel helps retain pliability while you finish the batch.
Can I freeze these tortillas and use them later?
Yes — after cooking and cooling completely, place a sheet of parchment paper between each tortilla, store in a freezer-safe bag or container, and freeze. When you want to use them, reheat in a dry pan until warm and flexible.
Will they work for burritos, wraps, or only small tortillas?
They work very well for burritos or any wrap style because they are soft and flexible when freshly made. Just roll them into the size you prefer. Make them larger if you want burrito size. The key is to roll them out thin and keep them warm before filling.
Conclusion
I love how this recipe transforms simple sweet potato and flour into something fun, colourful and nutritious. It’s a little bit playful, a little bit comforting, and absolutely worth making your “wrap staple” instead of reaching for store-bought tortillas. I hope that when I try it I’ll enjoy how delicious and flexible these tortillas turn out—and that you will too, filling them with all your favourite plant-based flavours.
These vegan sweet potato tortillas are soft, flexible, and made with just two ingredients—perfect for wraps, tacos, or a wholesome homemade flatbread alternative.
Total Time:15 minutes
Yield:5 medium tortillas
Ingredients
150 g sweet potato, cooked and mashed (about ¾ cup)
130 g all-purpose flour (about 1 cup)
Instructions
Cook the sweet potato until soft by roasting or microwaving. Allow to cool slightly and mash until smooth.
Combine mashed sweet potato and flour in a bowl. Knead until a non-sticky dough forms, adding a little more flour if needed.
Divide the dough into five equal parts and shape into balls.
On a lightly floured surface, roll each ball into a thin circle about ½ cm thick.
Preheat a non-stick pan over medium heat. Cook each tortilla for 1–2 minutes per side until golden spots appear.
Stack cooked tortillas on a plate covered with a clean towel to keep them soft. Serve warm or keep warm until ready.
Notes
Add more flour gradually if the dough is too sticky.
Use parchment paper between tortillas for freezing to prevent sticking.
Reheat in a dry pan to regain pliability; avoid overheating or microwaving too long.
Experiment with spices or flour substitutions for variation.
