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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 tortilla
- Calories: 120
- Sugar: 1g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
