Sweet Potato Cassava Tortillas (Printable)

Soft, pliable gluten-free tortillas made with sweet potato and cassava flour, ready in 30 minutes for tacos and wraps.

# What You Need:

→ 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, adjust as needed)

→ Extras

04 - 2 tbsp olive oil
05 - ½ tsp salt

# Steps:

01 - Combine mashed sweet potato, cassava flour, olive oil, and salt in a large mixing bowl. Mix by hand or spatula until a slightly sticky dough forms.
02 - Add warm water one tablespoon at a time if the dough feels too dry or crumbly. Continue mixing until the dough holds together well and becomes pliable.
03 - Divide the dough into 8 equal pieces. Roll each piece between your palms to form smooth, round balls.
04 - Place one dough ball between two sheets of parchment paper. Press flat with your hands, then use a rolling pin to roll into a thin circle approximately ⅛-inch thick. Repeat with remaining dough balls.
05 - Preheat a nonstick skillet or cast iron pan over medium-high heat until hot but not smoking.
06 - Cook each tortilla for 1-2 minutes on the first side until lightly browned with small dark spots. Flip and cook the second side for 1-2 minutes until cooked through. Transfer cooked tortillas to a plate and cover with a clean cloth to maintain warmth and flexibility.
07 - Serve immediately while warm for best texture and pliability. Use for tacos, wraps, or as a side dish.

# Expert Hints:

01 -
  • They stay soft and pliable long after other gluten-free tortillas turn into brittle crackers
  • The dough is incredibly forgiving—you can't really mess it up even if you're new to grain-free baking
  • They cook in minutes and make store-bought tortillas seem completely unnecessary
02 -
  • Letting the dough rest for 10 minutes before rolling makes it much easier to work with
  • If the tortillas are cracking at the edges, your dough is too dry—add another teaspoon of water
  • Stack them under a clean cloth immediately after cooking so they steam themselves soft
03 -
  • A cast iron skillet gives the best browning, but nonstick works too
  • Add spices like cumin or smoked paprika directly to the dough for flavored tortillas

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