Sweet potato tortillas are a colorful twist on the classic! They are soft, slightly sweet, and perfect for tacos or wraps. Plus, they are gluten-free!
Making these tortillas is a breeze. Just mash some cooked sweet potato, mix with flour, and roll them out. They taste fantastic with any filling—trust me, you won’t want to stop munching! 🌮
Key Ingredients & Substitutions
Sweet Potato: This is the star of the show! Sweet potatoes add flavor and a lovely color. You can use other root vegetables like butternut squash or pumpkin if you’re in a pinch, but sweet potatoes are my go-to for that creamy texture.
Masa Harina: This corn flour creates the perfect tortilla base. If you can’t find masa harina, try using regular cornmeal, but remember, the texture might be a bit different. You can also make it gluten-free by sticking to just masa harina.
All-Purpose Flour: This helps with texture and makes rolling easier. If you need to keep it gluten-free, just increase the masa harina and skip the all-purpose flour.
Salt: Essential for enhancing flavors! I recommend sticking with the amount listed; it makes a big difference.
Cumin: This spice adds a nice depth of flavor, but feel free to skip it if you prefer a more subtle taste. I’ve made these tortillas without cumin and still loved them!
How Do I Make Perfect Dough for Sweet Potato Tortillas?
Getting the dough just right is crucial to making soft, pliable tortillas. Here’s how to do it:
- Start with cooled mashed sweet potato. Warm mash can make the dough too sticky.
- Mix dry ingredients first to ensure even distribution of salt and flavor.
- Add moisture gradually. Aim for a soft dough; too much water will make the tortillas tough, while too little will crumble.
- Knead gently until combined, but don’t overwork the dough. It should be smooth.
- Divide the dough evenly for consistent tortilla sizes—this helps them cook evenly.
These tips will help you roll out perfect tortillas that won’t tear while cooking. Enjoy your cooking adventure!
Sweet Potato Tortillas
Ingredients You’ll Need:
For the Dough:
- 1 medium sweet potato (about 8 oz), peeled and diced
- 1 cup masa harina (corn flour for tortillas)
- 1/4 cup all-purpose flour (or more masa harina for gluten-free)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin (optional, for flavor)
- 1 to 2 tablespoons water, as needed
For Garnish (Optional):
- Fresh cilantro leaves
How Much Time Will You Need?
This recipe takes about 20-25 minutes for prep and cooking. It’s a pretty quick process to make these delicious tortillas, and they are great to serve fresh!
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
Start by boiling the diced sweet potato in a pot of water. Cook them for about 15 minutes, or until they are tender. Once cooked, drain the water and mash the sweet potato until it’s smooth. Let it cool down to room temperature before using.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the masa harina, all-purpose flour, salt, and optional cumin. Stir these dry ingredients together until well mixed. The cumin adds a nice flavor, but you can skip it if you prefer.
3. Combine with Sweet Potato:
Add the cooled mashed sweet potato into the bowl with the dry ingredients. Mix everything together until it forms a dough. Your hands might get a bit messy, but that’s part of the fun! Just mix until everything is well incorporated.
4. Form the Dough:
Gradually add water as needed while kneading the dough gently. You want the texture to be soft but not sticky. If it feels too dry, add a little more water; if it’s too sticky, sprinkle in a bit more masa harina. Aim for a dough that holds together easily.
5. Shape the Tortillas:
Divide the dough into 8 equal portions and roll each portion into a ball. This will help you create even-sized tortillas. Place a ball of dough between two pieces of parchment paper or plastic wrap, and use a tortilla press or rolling pin to flatten it into a6-inch round tortilla.
6. Cook the Tortillas:
Heat a dry skillet or griddle over medium-high heat. Carefully peel the tortilla off the parchment paper and place it onto the hot skillet. Cook it for about 1-2 minutes on each side, or until you see lightly browned spots and it’s cooked through. If they brown too quickly, just lower the heat a little.
7. Keep Warm and Serve:
Once cooked, transfer the tortillas to a plate and cover them with a clean kitchen towel to keep them warm and soft. Repeat the cooking process for all the remaining tortillas.
8. Enjoy!
Serve your warm sweet potato tortillas right away! You can garnish with fresh cilantro if you’d like, or fill them with your favorite toppings like tacos or wraps. Enjoy your delicious creation!
Can I Use Other Types of Flour in This Recipe?
Yes! If you’re looking to keep it gluten-free, you can use more masa harina instead of all-purpose flour. Alternatively, a gluten-free all-purpose blend should work well, but you might need to adjust the liquid slightly.
How Should I Store Leftover Tortillas?
Store any leftover tortillas in an airtight container in the fridge for up to 3 days. You can also freeze them! Just layer parchment paper between each tortilla, then wrap them tightly and freeze. Thaw in the refrigerator when you’re ready to use them.
What Can I Use Instead of a Tortilla Press?
No worries if you don’t have a tortilla press! You can simply use a rolling pin to flatten the dough. Just make sure to keep the dough between parchment paper to avoid sticking.
How Do I Reheat Leftover Tortillas?
Reheat tortillas in a skillet over low heat for about 30 seconds on each side until warmed through. You can also wrap them in a damp paper towel and microwave for about 20-30 seconds. This will help keep them soft!
