Sweet Potato Tortillas
A simple three-ingredient recipe, these sweet potato tortillas are a delicious side dish for just about any meal! Paleo, grain-free, vegan.
Servings: 2 people
Calories: 167kcal
Ingredients
- 1 medium sweet potato
- 1/2 cup tapioca starch or cassava flour or enough to form the dough into a workable consistency without being sticky (70 g)
- 1 tablespoon refined coconut oil
Instructions
- Microwave sweet potato until cooked through, approximately 5-8 minutes, depending on size and microwave power.
- Remove from microwave and slice open to cool. Once cool to the touch, scoop out the inside of the sweet potato into a bowl, and mash with a fork. Add in tapioca starch and coconut oil and mix with your hands until no longer sticky. I used approximately 1/2 cup, but the amount needed will depend on the size of the sweet potato.
- Roll dough out on a sheet of parchment paper into a log shape. Slice dough into 6 evenly sized pieces. Roll into balls.
- Between two layers of parchment paper, roll dough out as thin as possible using a rolling pin. Gently remove from parchment paper and place into a nonstick pan over medium heat. Cook until it begins to brown and gently flip with a spatula. Repeat until all dough is used up. Consume right away, or store in the fridge overnight.
Notes
Nutrition Facts (per serving, recipe makes 2 servings): 167 calories, 0 g fat, 41 g total carbs, 5 g fiber, 2 g protein