Sweet potato tortillas are a fun twist on the classic tortilla! Made with mashed sweet potatoes, they have a lovely orange color and a slightly sweet taste that brightens up any meal.
These tortillas are super easy to make and gluten-free too! I love using them for tacos or wraps. They make even leftovers feel special. Plus, who can resist those extra vitamins from sweet potatoes? 😊
Key Ingredients & Substitutions
Sweet Potato: This is the star ingredient! Use a medium sweet potato, boiled until tender, then mashed. If you don’t have sweet potatoes, regular potatoes can work, but they won’t add the same sweetness and color.
Masa Harina: A must for authentic tortilla textures! It’s ground corn flour that gives the tortillas their distinct flavor. If masa harina is unavailable, try using all-purpose flour, though the taste will be slightly different.
Water: This adjusts the dough’s consistency. Start with ¼ cup and add more if needed. If you’re looking for extra flavor, you could use vegetable broth instead of water.
Olive Oil or Butter: Adding fat can enhance flavor and texture, making the tortillas a bit softer. You can skip this for a lighter option, or substitute with coconut oil for a different taste.
How Do I Make the Dough Perfectly Soft?
Getting the dough right is key to delicious tortillas. Here’s how to create that soft and pliable texture:
- After mixing in the sweet potato and salt with the masa harina, add warm water gradually. Stir gently to avoid overworking the dough.
- The right consistency is soft and slightly sticky but doesn’t cling to your hands. If it’s too wet, sprinkle in a bit more masa harina; if too dry, add a little more water.
- Knead the dough briefly on a clean surface until it comes together smoothly. This helps to develop the texture.
Your goal is to have a dough that rolls out easily without cracking. Happy cooking!
Sweet Potato Tortillas
Ingredients You’ll Need:
For the Tortillas:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 ½ cups masa harina (corn flour for tortillas)
- ¼ to ½ cup warm water (adjust as needed)
- ½ teaspoon salt
- 1 tablespoon olive oil or melted butter (optional)
For Garnish:
- Fresh chopped cilantro (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll need approximately 15 minutes to prepare the sweet potato and mix the dough, and then around 15 minutes to cook the tortillas. It’s a quick and enjoyable cooking experience!
Step-by-Step Instructions:
1. Cook the Sweet Potato:
If you haven’t cooked the sweet potato yet, begin by peeling and cubing one medium sweet potato. Boil or steam the cubes until they are tender, which should take about 15 minutes. Once cooked, drain the sweet potato and mash it until smooth. Allow it to cool to room temperature before moving on.
2. Prepare the Dough:
In a mixing bowl, combine the masa harina and salt. Then, add the cooled mashed sweet potato to the masa harina mixture. Gradually add warm water, stirring with a spoon or your hands until a dough forms. You want it to be soft and pliable, but not sticky—add just enough water to achieve this consistency.
3. Knead the Dough:
Turn the dough out onto a clean surface and knead it for a couple of minutes until it feels smooth and combined. Once it’s ready, divide the dough into 8 equal portions and shape each portion into a ball.
4. Cook the Tortillas:
Now, preheat a dry skillet or griddle over medium heat. Take one ball of dough and place it between two pieces of parchment paper or plastic wrap. Use a tortilla press or rolling pin to flatten the dough ball into a thin circle, about 6-7 inches in diameter.
5. Fry the Tortilla:
Carefully peel off the top layer of parchment or plastic and transfer the tortilla (still on the parchment) onto the hot skillet. Peel away the remaining piece of paper. Cook the tortilla for about 1-2 minutes until brown spots appear and the edges look cooked, then flip it over and cook the other side for another 1-2 minutes.
6. Keep Warm and Serve:
Once cooked, remove the tortilla from the skillet and keep it warm by wrapping it in a clean towel. Repeat the process with the remaining dough balls. For serving, you can garnish with freshly chopped cilantro if you like. These tortillas are best enjoyed warm with your favorite fillings!
These sweet potato tortillas have a delightful orange color and a hint of sweetness that complements various savory fillings. Enjoy your delicious creation!
Can I Use Other Types of Flour Instead of Masa Harina?
While masa harina is best for an authentic tortilla taste, you can substitute with all-purpose flour. Keep in mind that the flavor and texture will differ, so it may not be as authentic.
How Do I Store Leftover Tortillas?
Once cooled, store any leftover tortillas in an airtight container in the fridge for up to 3 days. To reheat, place them in a dry skillet over low heat for a few seconds on each side, or wrap them in a damp paper towel and microwave for about 20 seconds.
What If My Dough Is Too Sticky?
If your dough is too sticky, simply sprinkle in a little more masa harina a tablespoon at a time until it reaches the right consistency. Be careful not to add too much, as this can make the tortillas dry.
Can I Freeze These Tortillas?
Absolutely! Once cooked and cooled, stack the tortillas with parchment paper between each one to prevent sticking, and place them in a freezer-safe bag. They can be frozen for up to 2 months. To use, thaw them in the fridge overnight or reheat from frozen on a skillet.