Sweet Potato Tortillas Gluten-Free Vegan Wraps

Tired of store-bought tortillas that lack flavor and flexibility? These Sweet Potato Tortillas are a game-changer! Naturally gluten-free and vegan, they’re soft, subtly sweet, and incredibly versatile for all your wrap needs, from tacos to burritos.

Ingredients

• 1 medium sweet potato (approx. 200g / 7oz), peeled and chopped
• 1 cup (120g) gluten-free all-purpose flour blend (ensure it contains xanthan gum or add 1/2 tsp separately)
• 1/2 cup (60g) tapioca starch (also known as tapioca flour)
• 1 tsp psyllium husk powder (optional, but highly recommended for elasticity)
• 1/2 tsp sea salt
• 1 tbsp olive oil (plus more for cooking)
• 1/4 – 1/2 cup warm water (as needed)
• Extra gluten-free flour for dusting

Instructions

1. Prepare the Sweet Potato: Peel and chop the sweet potato into 1-inch pieces. Steam or boil until very tender (about 10-15 minutes). Drain well and mash thoroughly with a fork or potato masher until completely smooth, ensuring there are no lumps. You should have about 1 cup of mashed sweet potato. Let it cool slightly.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, psyllium husk powder (if using), and sea salt.
3. Form the Dough: Add the mashed sweet potato and olive oil to the dry ingredients. Mix with a spoon or your hands, gradually adding warm water, a tablespoon at a time, until a soft, pliable dough forms. It should not be sticky but soft enough to knead.
4. Knead and Rest: Turn the dough out onto a lightly floured surface (use extra gluten-free flour). Knead gently for 2-3 minutes until smooth. Form into a ball, cover with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 15-20 minutes. This allows the psyllium husk and flour to hydrate.
5. Divide the Dough: Divide the dough into 8-10 equal pieces. Roll each piece into a small ball.
6. Roll Out Tortillas: Lightly flour your work surface and rolling pin. Take one dough ball and flatten it slightly. Roll it out into a thin circle, about 6-7 inches in diameter. Aim for an even thickness. Repeat with the remaining dough balls, stacking the rolled tortillas between pieces of parchment paper to prevent sticking.
7. Cook the Tortillas: Heat a dry cast-iron skillet or non-stick pan over medium-high heat. Once hot, place one tortilla in the pan. Cook for 1-2 minutes per side, or until golden brown spots appear and the tortilla puffs up slightly.
8. Keep Warm: As each tortilla cooks, transfer it to a plate and cover immediately with a clean kitchen towel to keep them soft and pliable.
9. Serve and Store: Serve warm with your favorite fillings. Leftover tortillas can be stored in an airtight container at room temperature for up to 2-3 days, or refrigerated for up to a week. Reheat gently in a dry pan or microwave.