Soft Sweet Potato Cassava Tortillas (Printable)

Soft, gluten-free tortillas crafted from sweet potato and cassava flour. Ideal for tacos, wraps, or serving warm.

# What's Needed:

→ Vegetables

01 - 1 cup mashed sweet potato (cooked and cooled)

→ Flours

02 - 1⅓ cups cassava flour

→ Liquids

03 - ¼ cup warm water (as needed)

→ Extras

04 - 2 tbsp olive oil
05 - ½ tsp salt

# How to Make It:

01 - Combine mashed sweet potato, cassava flour, olive oil, and salt in a large bowl. Mix by hand or spatula until a slightly sticky dough forms, adding warm water one tablespoon at a time if needed to achieve proper consistency.
02 - Divide dough into 8 equal pieces and roll each into a smooth ball.
03 - Place one dough ball between two sheets of parchment paper. Press flat with hands, then use a rolling pin to roll to approximately ⅛-inch thickness. Repeat with remaining dough balls.
04 - Heat a nonstick skillet or cast iron pan over medium-high heat. Cook each tortilla for 1-2 minutes per side until lightly browned with dark spots and fully cooked through. Keep warm under a clean cloth.
05 - Serve immediately while warm and pliable.

# Tips for Success:

01 -
  • The texture is incredibly close to flour tortillas without any gluten or grains
  • They take just 30 minutes from start to warm stack
  • The sweet potato adds natural sweetness that pairs beautifully with savory fillings
02 -
  • The dough should feel slightly tacky but not stick to your hands excessively
  • Cassava flour brands vary significantly in how they absorb moisture
  • These are best eaten the same day but can be reheated in a dry skillet
03 -
  • Use a kitchen scale to weigh the cassava flour if possible for consistent results
  • Let the dough rest for 10 minutes if it feels too elastic to roll thin
  • Keep the heat medium-high, not high, to avoid burning before cooking through

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