Sweet Potato Tortillas (Gluten-Free Vegan) Recipe

Introduction

These Sweet Potato Tortillas are a delightful gluten-free and vegan alternative to traditional tortillas. Soft, flavorful, and easy to make, they bring a subtle sweetness and vibrant color to your meals. Perfect for wraps, tacos, or snacking on their own.

Ingredients

• 2 small sweet potatoes – steamed or boiled (no liquid and mashed)
• 2 tbsp vegan butter (such as Miyoko’s) or oil
• 1-2 tbsp hot water (from steamer)
• 3/4 tsp sea salt
• Dash of black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 3/4 cup gluten free sourdough starter (see notes for alternatives)
• 2 tsp psyllium husk
• 2-3 tbsp arrowroot flour or other starchy flour
• 1/2 tsp baking powder (optional, for puffier tortillas)

Instructions

1. Step 1: Steam or boil the sweet potatoes for 15-20 minutes until tender. Drain any liquid and mash thoroughly with a fork.
2. Step 2: Take 1 cup of the mashed sweet potatoes and add 1 tablespoon of the hot water from the steamer, vegan butter, sea salt, black pepper, onion powder, and garlic powder. Mix until smooth and set aside to cool.
3. Step 3: In a bowl, measure 3/4 cup of gluten free sourdough starter. If you don’t have starter, mix 3/4 cup brown or white rice flour with 1/2 cup warm water or plant-based milk until similar in consistency to starter.
4. Step 4: Add psyllium husk and the sweet potato mixture to the starter or flour mix. Stir well and cover to let rest for 10 minutes so the moisture is absorbed.
5. Step 5: When ready, add 2-3 tablespoons of arrowroot flour and baking powder if using. Mix until the dough resembles cookie dough. Avoid adding too much flour to prevent dry or hard tortillas.
6. Step 6: Preheat a non-stick skillet on medium heat for 5-7 minutes.
7. Step 7: Divide the dough into 5 balls. Keep covered the dough you are not using to prevent drying out.
8. Step 8: Place one ball between two sheets of parchment paper and roll it out as thin as possible with a rolling pin.
9. Step 9: Remove the top parchment paper, carefully flip the tortilla onto the skillet, then slowly peel off the remaining paper after 10-15 seconds.
10. Step 10: Cook each tortilla for 30-45 seconds on each side. Use a little oil if the tortilla sticks to the pan.

Tips & Variations

• Substitute the sourdough starter with a mix of rice flour and plant-based milk if you don’t have starter on hand.
• Use arrowroot flour or tapioca starch for the best texture; avoid heavier flours to keep the tortillas soft.
• To add more flavor, try incorporating fresh herbs or spices into the dough.
• For a fluffier tortilla, include the optional baking powder.

Storage

Store cooled tortillas in an airtight container or zip-lock bag in the refrigerator for up to 3 days. Reheat gently in a dry skillet or microwave wrapped in a damp paper towel to keep them soft. For longer storage, freeze tortillas with parchment between each and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free?

Yes, you can substitute with all-purpose flour if gluten is not a concern, but the texture and flavor will differ slightly from the gluten-free version.

How do I prevent the tortillas from tearing when rolling?

Keep the dough covered to prevent drying out and roll between parchment paper to avoid sticking. Roll gently and avoid rolling too thin if tearing occurs.

Sweet Potato Tortillas (Gluten-Free Vegan) Recipe

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★★★★★

4.9 from 97 reviews

• Author: Charlotte
• Total Time: 30 minutes
• Yield: 5 tortillas 1x
• Diet: Gluten Free, Vegan

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Description

These Sweet Potato Tortillas are a delicious gluten-free and vegan alternative to traditional tortillas. Made with steamed sweet potatoes, gluten-free sourdough starter, and psyllium husk, they offer a soft and pliable texture perfect for wraps or tacos. The recipe uses simple ingredients and stovetop cooking, making it accessible and healthy for those with dietary restrictions.

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Ingredients

Scale 1x2x3x

Sweet Potato Mixture

• 2 small sweet potatoes – steamed or boiled (no liquid and mashed)
• 2 tbsp vegan butter (e.g., Miyoko’s) or oil
• 1–2 tbsp hot water (from steamer)
• 3/4 tsp sea salt
• Dash black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Dough Ingredients

• 3/4 cup gluten free sourdough starter (or substitute with brown or white rice flour)
• 2 tsp psyllium husk
• 2–3 tbsp arrowroot flour (or other starchy flour)
• 1/2 tsp baking powder (optional, for puffier tortillas)

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Instructions

1. Prepare the sweet potatoes: Steam or boil the sweet potatoes for 15-20 minutes until tender. Drain any liquid and mash the sweet potatoes with a fork. Add sea salt, black pepper, onion powder, and garlic powder for seasoning.
2. Mix sweet potato base: Take out 1 cup of the mashed sweet potatoes and add 1 tablespoon of hot water from the steamer, vegan butter, and the seasonings. Mix thoroughly until smooth, then set aside to cool.
3. Form the dough base: In a bowl, measure out 3/4 cup of gluten free sourdough starter from the fridge. If you don’t have sourdough starter, mix 3/4 cup of brown or white rice flour with 1/2 cup warm water or plant-based milk to create a similar consistency to the starter.
4. Add psyllium husk and mix: Add 2 teaspoons of psyllium husk to the sourdough starter or flour mixture, then add the sweet potato mixture. Mix well and cover. Let the dough rest for 10 minutes to absorb moisture.
5. Incorporate arrowroot and baking powder: Add 2-3 tablespoons of arrowroot starch and 1/2 teaspoon of baking powder (optional) to the dough. The dough should resemble cookie dough — pliable but not sticky. Avoid adding too much flour to prevent dryness.
6. Preheat the skillet: Heat a non-stick ceramic skillet on medium heat (stove knob at 5-6) for 5 to 7 minutes.
7. Shape and roll tortillas: Divide the dough into 5 equal balls. Keep the unused dough covered to prevent drying. Place a dough ball between two parchment papers and roll it out as thinly as possible with a rolling pin.
8. Cook the tortillas: Remove the top parchment paper and gently flip the rolled dough directly onto the hot skillet. Slowly remove the other parchment paper after 10-15 seconds to let the tortilla detach easily. Use a bit of oil if the tortilla sticks.
9. Cook both sides: Cook each tortilla approximately 30-45 seconds on each side until lightly browned and cooked through. Remove from heat and keep warm while cooking remaining tortillas.

Notes

• If you don’t have gluten free sourdough starter, brown or white rice flour with water or plant based milk works as a good substitute.
• Arrowroot flour can be replaced with other starchy flours such as tapioca or cornstarch.
• Baking powder is optional but helps create puffier tortillas.
• Be careful not to add too much flour as it will cause the tortillas to be dry and harder to roll.
• Store cooked tortillas wrapped in a clean towel to keep them soft.
• Use these tortillas for wraps, tacos, or as flatbread alternatives in your favorite dishes.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free

Keywords: Sweet Potato Tortillas, Gluten Free, Vegan, Sourdough, Stovetop, Healthy Tortillas, Psyllium Husk, Arrowroot Flour