Easy-to-make Sweet Potato Tortillas your babies actually eat

Welcome to a culinary adventure that’s bound to leave your taste buds dancing with delight. Today, we’re diving into the world of homemade Sweet Potato Tortillas. These soft, flavorful tortillas are a fantastic twist on tradition, offering a wholesome, nutritious addition to your mealtime repertoire. Whether you’re a seasoned chef or a kitchen novice, you’re in for a treat.

Sweet Potato Tortillas Recipes

Sweet Potato Tortillas
Close-up shot of a sweet potato being mashed to perfection, the heart of our delicious tortilla dough.
Easy-To-Make Sweet Potato Tortillas Your Babies Actually Eat 1

Blw Two-Ingredient Sweet Potato Tortillas

These delicious, gluten-free, dairy-free, and vegan tortillas are a healthier alternative to a traditional wrap. They are filled with fiber, protein, and are packed with vitamins and minerals.
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Course: Baby foods, Bread, Breakfast, Snacks
Cuisine: INTERNATIONAL
Diet: Vegan
Keyword: BLW, FREEZER-FRIENDLY, Nut Free
CookingStyle: Grilling, Stir-frying
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Small Tortillas
Calories: 110kcal
Author: Darians and James Anderson
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Ingredients

Instructions

  • In a medium bowl, use a spoon or floured hands to combine the flour and sweet potato until a soft dough forms. If the dough is sticky, add in more flour, 1 tablespoon at a time. The dough should be soft but not sticky.
  • Separate the dough into 12 equal balls. Dust your work surface with flour, and use a rolling pin to roll out each ball into ¼-inch thick tortillas.
  • In a skillet over medium heat, add 1 tablespoon of coconut oil (or enough to fully coat the bottom of the pan). Fry the tortillas, 1 or 2 at a time, for about 1 minute on each side, adding more coconut oil as needed every few batches. Serve warm.
  • Refrigerate any extras in a sealed container with parchment paper in between each tortilla for up to 3 days. Freeze in a zip-top bag with parchment paper in between each tortilla for up to 3 months.

Video

Notes

TIP: Try adding fresh or dried herbs to the dough before forming the tortillas. Garlic and rosemary are family favorites!
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Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2359IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Method: Baking Sweet Potato Tortillas

Sweet Potato Tortillas
A tantalizing taco filled with seasoned ground meat, fresh salsa, and vibrant toppings – pure taco perfection.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup mashed sweet potatoes (from about 2 medium sweet potatoes)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 cup warm water

Instructions:

  • Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then prick them with a fork a few times. Place them on a baking sheet and roast for about 45-60 minutes or until they’re tender and easily pierced with a fork. Let them cool slightly.
  • Mash the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, scoop out the flesh and mash it until smooth. Measure out 1 cup of mashed sweet potatoes for the recipe.
  • Mix the Dough: In a large mixing bowl, combine the flour, mashed sweet potatoes, olive oil, and salt. Gradually add the warm water while stirring until a dough forms.
  • Knead the Dough: Turn the dough out onto a floured surface and knead it for about 5 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour; if it’s too dry, add a touch more water.
  • Divide and Shape: Divide the dough into 8-10 equal portions and shape each portion into a ball. Place the balls on a baking sheet or parchment paper.
  • Roll Out the Tortillas: Using a rolling pin, roll each ball into a thin circle, about 1/8 inch (3 mm) thick.
  • Bake the Tortillas: Preheat your oven to 350°F (175°C). Place the rolled-out tortillas on a baking sheet and bake for 5-7 minutes on each side or until they puff up slightly and develop a few golden spots.
  • Serve Warm: Remove the tortillas from the oven and let them cool slightly before using them for your favorite fillings. Enjoy!
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Tips for making Sweet Potato Tortillas

Sweet Potato Tortillas
Golden and crispy, our tortilla chips make the perfect snack or appetizer. Dip them in your favorite sauces!

Cooking Tips for Perfect Sweet Potato Tortillas

  • Perfect Sweet Potato Mash: For the best-textured tortillas, make sure your sweet potato mash is completely smooth and free of lumps. A food processor works wonders for achieving this.
  • Temperature Matters: Ensure your water is warm, not hot, when mixing the dough. Hot water can affect the texture of the tortillas.
  • Kneading Consistency: While kneading, aim for a dough that is soft and slightly sticky, but not overly so. Adjust with a bit more flour or water as needed.
  • Resting Time: Allow the dough to rest for at least 15-30 minutes before dividing and shaping. This resting period helps relax the gluten and makes the dough easier to work with.
  • Uniform Rolling: Roll out your tortillas as evenly as possible. An even thickness ensures they cook uniformly, puff up nicely, and don’t become too crispy.
  • Don’t Overbake: When baking, keep an eye on the tortillas to prevent overcooking. They should puff slightly and develop a few golden spots but remain soft and pliable.
  • Keep Them Moist: To prevent your tortillas from drying out, stack them as they come out of the oven and cover with a clean kitchen towel.

Serving Suggestions for Sweet Potato Tortillas

Sweet Potato Tortillas
Sweet meets savory – a nutella and banana-filled tortilla, a sweet treat that’s hard to resist.
  • Classic Tacos: Fill them with seasoned ground meat, black beans, salsa, and your favorite toppings for a classic taco night.
  • Veggie Delight: Load up with roasted vegetables, avocado slices, and a drizzle of tahini for a delicious vegetarian option.
  • Breakfast Burrito: Scrambled eggs, cheese, and sautéed spinach make for a satisfying breakfast burrito.
  • Sweet Treats: Spread them with Nutella and sliced bananas or add a dollop of whipped cream for a sweet dessert twist.
  • Dipper’s Delight: Cut them into wedges, bake until crispy, and serve with your favorite dips, such as hummus or guacamole.

Frequently Asked Questions about Sweet Potato Tortillas

 Sweet Potato Tortillas
Enjoy the essence of mexico with our flavorful sweet potato tacos – a burst of taste in every bite.
  • Can I make the dough ahead of time? Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just let it come to room temperature before rolling and cooking.
  • Can I freeze the tortillas? Yes, you can freeze them. Place parchment paper between each tortilla to prevent sticking, then store in an airtight container or freezer bag. They’ll stay fresh for up to 3 months.
  • Can I use different flours for this recipe? While all-purpose flour works best, you can experiment with whole wheat flour for a nuttier flavor or gluten-free flour blends for a gluten-free version.
  • My tortillas turned out too crispy. What did I do wrong? Overcooking in the oven can lead to crispy tortillas. Make sure to bake them just until they puff slightly and have a few golden spots.
  • How should I store leftovers? If you have leftover tortillas, stack them, wrap them in aluminum foil, and refrigerate. Reheat in a skillet with a touch of oil or microwave them briefly before serving.
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Indulge in Sweet Potato Tortillas – a delightful twist on a classic. Discover our easy recipe and elevate your meals. Try it now!

Hello there! I’m Darians, and first and foremost, I’m a wife and a mother. I’m blessed to be married to the most loving and supportive man, and together, we’ve journeyed through 8 beautiful years, celebrating 2 years of marriage. Our joy multiplies with our three amazing children: Zoey (7), Scarlette (3), and Dain (2), who truly are the center of our world. Adding to the mix, we have two delightful dogs, Timer (8), a Corgi/Retriever mix, and Winston (3), a Blue Heeler/Australian Shepherd mix. In addition to my family life, I am also the owner of the blog County Mama Cooking, where I share my passion for cooking and tips for making delicious meals

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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