Easy 3-Ingredient Sweet Potato Tortillas
If you’re craving soft, flexible tortillas that are simple to make from scratch, you’re in the right place. These sweet potato tortillas come together with just three everyday ingredients and zero fuss. They’re naturally vegan, full of flavor, and perfect for everything from tacos to wraps and quesadillas. Whether you’re prepping for a quick weeknight dinner or a weekend family meal, this recipe fits right in. You won’t believe how easy and satisfying homemade tortillas can be.
Table of Contents
Why You’ll Love These Sweet Potato Tortillas
- Minimal Ingredients: You only need three pantry staples to create soft, flavorful tortillas without any fuss.
- Quick and Easy to Make: Ready in about 20 to 30 minutes, this recipe is perfect for beginners and busy cooks alike.
- Amazingly Versatile: Use these tortillas as a base for tacos, burritos, quesadillas, or even as a side for soups and stews.
- Dietary-Friendly: Naturally vegan with easy options to make them gluten-free and paleo-friendly, they suit a wide range of diets.
“These tortillas are naturally high in fiber, thanks to the sweet potatoes.”
As Harvard Health explains:
“A key role of dietary fiber is to prevent constipation by absorbing water, making stools softer and easier to pass.” Harvard T.H. Chan School of Public Health
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Ingredients Needed
For the Dough
- 1 and 1/2 cups mashed baked sweet potato
Soft and smooth, make sure it’s fully cooked and cooled before mashing - 1/3 cup tapioca starch
Helps create stretch and flexibility in the tortillas - 1/4 cup coconut flour
Adds structure and a subtle sweetness, measure lightly or by weight for best results - Optional: 1/4 teaspoon salt
Enhances the overall flavor but can be skipped if preferred
How to Make 3-Ingredient Sweet Potato Tortillas
1. Combine the ingredients
Place the mashed sweet potato, tapioca starch, coconut flour, and salt into a medium mixing bowl. Stir with a spoon or spatula until a stiff but moist dough forms. It should hold together well without sticking heavily to your hands.
2. Divide the dough
Shape the dough into a ball. Flatten it slightly, then cut it into six equal pieces. Roll each piece into a smooth ball using your hands.
3. Press into tortillas
Place one dough ball between two sheets of parchment paper. Press with your hands or a flat object until you get a circle about 6 to 6.5 inches wide. Peel off the top sheet of parchment carefully.
4. Preheat your skillet
Set a dry skillet over medium heat. A cast iron or nonstick ceramic pan works best. Let it warm up for a few minutes until hot.
5. Cook the tortilla
Lift the parchment paper and flip the tortilla onto the skillet. Wait 10 to 15 seconds before gently peeling off the remaining parchment. Cook for about 2 to 3 minutes until you see a few air bubbles and some browning on the bottom.
6. Flip and finish cooking
Use a spatula to flip the tortilla carefully. Cook the other side for another 2 to 3 minutes until it browns slightly.
7. Cool and repeat
Transfer the finished tortilla to a wire rack to cool slightly. Cover with a clean kitchen towel to keep it warm and soft. Repeat the process with the remaining dough balls.
Troubleshooting: Common Questions and Fixes
What if my dough is too sticky?
Add a bit more coconut flour, one tablespoon at a time. Mix well until the dough is smooth and no longer sticks to your hands.
What if my dough is too dry or crumbly?
Stir in a teaspoon of water or a small spoonful of extra mashed sweet potato. Mix gently until the dough holds together easily.
Why are my tortillas stiff instead of soft?
You may have cooked them too long. Keep cook time short, about 30 to 60 seconds per side. Once cooked, stack and cover the tortillas right away to hold in steam.
Why did my tortillas fall apart?
The dough could be too delicate or rolled too thin. Keep the thickness moderate and use parchment paper to transfer the tortillas without breaking them.
Tapioca Starch Alternatives
You can use arrowroot in the same amount for a similar effect. If grain-free is not necessary, cornstarch works as well.
Easy 3-Ingredient Sweet Potato Tortillas
Ingredients
Method
- Place the mashed sweet potato, tapioca starch, coconut flour, and salt into a medium mixing bowl. Stir with a spoon or spatula until a stiff but moist dough forms.
- Shape the dough into a ball. Flatten slightly, then divide into six equal pieces. Roll each piece into a smooth ball using your hands.
- Place one dough ball between two sheets of parchment paper. Press into a circle about 6 to 6.5 inches wide. Peel off the top sheet carefully.
- Preheat a dry skillet over medium heat. Use cast iron or nonstick ceramic for best results.
- Flip the tortilla onto the skillet and wait 10–15 seconds before removing parchment. Cook for 2–3 minutes until air bubbles form and it browns slightly.
- Flip and cook the other side for another 2–3 minutes until lightly browned.
- Transfer to a wire rack and cover with a towel to keep warm. Repeat with remaining dough balls.
Notes
Nutrition
Serving: 1 tortilla | Calories: 89 kcal | Carbohydrates: 18.9 g | Protein: 1.2 g | Fat: 0.6 g | Saturated Fat: 0.2 g | Sodium: 113 mg | Fiber: 3 g | Sugar: 2.1 gStorage, Freezing, and Reheating Instructions
How to Store at Room Temperature or in the Fridge
Let the tortillas cool fully before placing them in a sealed container or zip-top bag. Store at room temperature for up to three days or in the refrigerator for up to one week.
How to Freeze for Later
Stack the cooled tortillas with parchment paper between each one. Slide the stack into a freezer-safe bag and freeze for up to six months.
The Best Way to Reheat
Reheat the tortillas in a warm skillet for a few seconds per side. For a quicker method, place in the microwave with a damp paper towel to bring back their soft texture.
Serving Suggestions and Filling Ideas
- These tortillas are a go-to base for all kinds of dishes.
- Fill them with seasoned ground beef or spiced lentils for classic tacos.
- Use them to wrap hummus, avocado, and crunchy veggies for a fresh lunch.
- Make quesadillas with melted cheese and grilled onions for a quick dinner.
- Pair them with a bowl of chili, stew, or curry for a satisfying side.
- You can also roll them with scrambled eggs or tofu for a hearty breakfast wrap.
Helpful Notes
Storage Tips
After cooking, let the tortillas cool completely. Store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to six months.
How to Bake the Sweet Potato
Scrub and dry the sweet potatoes, then prick them all over with a fork. Place on a baking sheet and bake at 425°F for 45 to 50 minutes until very soft. Let them cool fully before cutting open and scooping out the flesh. Mash well with a fork until smooth.
Final Thoughts
These 3-ingredient sweet potato tortillas are soft, flexible, and full of flavor. With just a few pantry staples and simple steps, you can make homemade tortillas that suit nearly any meal or diet. They’re quick to prepare, easy to customize, and perfect for everything from tacos to wraps.
If you tried this recipe, leave a comment and a star rating below. I’d love to hear how it turned out for you.
Share your creations on Pinterest or Facebook and tag me. What fillings did you try? Let me know in the comments.
Frequently Asked Questions
Are sweet potato tortillas healthy?
Yes. They are made with whole ingredients, rich in fiber, naturally vegan, and can be gluten-free or paleo depending on the flour you choose.
What are the three ingredients in tortillas?
Mashed sweet potato, tapioca starch, and coconut flour. These come together to create soft, pliable, and flavorful tortillas.
What are the ingredients in Mission sweet potato tortillas?
Mission brand tortillas often contain enriched flour, sweet potato powder, oils, preservatives, and added flavorings. Homemade versions use simpler, cleaner ingredients.
What’s the healthiest flour to make tortillas?
Coconut flour and oat flour are both good options. Coconut flour is low in carbs and high in fiber, while oat flour is hearty and whole grain.
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominiquehttps://www.goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://www.goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://www.goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://www.goldfoodie.com/author/empirecipegmail-com/
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