Sweet Potato Cassava Tortillas
on Jul 29, 2020, Updated Jun 17, 2024
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Sweet Potato Cassava Tortillas are easy to make, extra nutritious, and meet a variety of dietary needs (gluten-free, grain-free, nut-free, dairy-free, and vegan). No tortilla press needed!
Looking for a beautiful and unique tortilla to serve to friends or family who might have some food restrictions in their life? Look no more because this cassava flour tortilla is easy to make and just what you’ve been looking for.
The hint of sweet in these tortillas make them an excellent companion to savory bold taco fillings, such as grilled chicken, ground turkey, pork tenderloin, and lentils. You can also use them like a flatbread to go with sweet potato curry.
Table of Contents
Why You’ll Love This Recipe
- This recipe calls for only three simple ingredients.
- The dough is easy to work with and the tortillas cook up fast.
- The texture of the cooked tortillas is perfect – they are tender and flexible without being gummy.
- They accommodate a lot of food allergies and specialty diets, including gluten-free, dairy-free, grain-free, and nut-free.
Recipe Ingredients
- Sweet potatoes
- Cassava flour
- Salt
See the recipe card below for full information on ingredients and quantities.
How to Make Sweet Potato Cassava Tortillas
Step #1. Roast 2 large sweet potatoes in the oven at 400 degrees F for about 45 minutes.
Step #2. Remove the peeling and blend the sweet potatoes until very smooth.
Step #3. Combine 1 and 1/2 cups of pureed sweet potatoes, the cassava flour and salt in a bowl.
Step #4. Knead the dough until the texture is similar to homemade playdough – soft and tender but not sticky.
Step #5. Divide the dough equally into 8 pieces. A food scale can help keep the pieces even.
Step #6. Roll out the dough between two pieces of parchment paper to about 6 inches in diameter and 1/4 inch thick.
Step #7. Cook in a hot skillet until cooked through and a little charred on each side, about 2 to 3 minutes per side.
Step #8. Enjoy the tortillas warm with your favorite taco fillings.
Recipe FAQs
Look in the baking aisle of your local grocery store. It’s usually with the specialty flours. Bob’s Red Mill has a good cassava flour product or you can order it on Amazon.
You could, but other techniques (boiling, pressure cooking, or microwaving) will leave more moisture in the end product. If you choose one of these cooking methods, you’ll need to increase the amount of cassava flour used.
They should be about 1/4 inch thick. If they are too thick, they don’t cook through well and have a gummy texture. And if they are too thin, they tear when you take them off the paper.
Yes. All the ingredients in these tortillas are naturally gluten free. They are also grain-free, nut-free, dairy-free, and vegan. However, be sure to check the cassava flour you use.
Expert Tips
- Make sure the dough is soft and tender but not sticky. You can adjust the cassava flour as needed to achieve this texture.
- If you are getting a lot of crinkles in the top piece of parchment paper as you roll out the dough, peel it off the tortilla and put it back on top again, this will help the tortilla to not stick or tear.
- Rolling gently (not aggressively) makes for the most even and consistent tortillas.
- Make a double batch and freeze some for another dinner. These tortillas freeze well.
What is Cassava flour?
Cassava flour comes from the starchy root of the cassava plant. Cassava flour is similar to tapioca starch, and the root has been a longtime staple crop in South America, Asia, the Caribbean, and Africa.
Cassava flour is light in flavor and texture which makes it perfect for gluten free baked goods like bread, brownies, tortillas, and flatbread.
Cassava flour is nut and grain free which makes it great for accommodating food allergies and specialty diets too.
How to Store Sweet Potato Cassava Tortillas
Extra tortillas can be stored in an airtight container for up to five days in the fridge. Refresh them by warming them in a hot pan for about a minute on each side.
How to Freeze Sweet Potato Cassava Tortillas
Make sure the tortillas are fully cool and then put them in a freezer-safe container. You may want to layer a piece of parchment paper between the tortillas to prevent sticking. Thaw them in the fridge and then refresh by warming them in a pan for a minute or two on each side. Store in the freezer for up to three months.
More Gluten-Free Recipes to Consider
From Scratch Recipes
Cherry Energy Balls
Pasta Dishes
Pumpkin Alfredo
Dinner Ideas
One-Pot Sausage, Rice, and Peas Dinner
Soups, Stews & Chowders
White Chicken Chili
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Sweet Potato Cassava Tortillas
Ingredients
- 2 large sweet potatoes, (about 1.5 pounds total)
- 1 and 1/2 cups cassava flour
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400 degrees F.
- Scrub the sweet potatoes clean with water and a scrubbing brush. Poke them a few times each with a fork to allow steam to release.
- Place the sweet potatoes in a baking dish and place them in the oven.
- Bake for around 45 minutes or until very tender.
- Remove the potatoes from the oven and allow to cool slightly so they are easy to handle.
- Remove the skins from the potatoes and place the peeled sweet potatoes in a blender or food processor. Process until very smooth.
- Measure out 1 1/2 cups of very smooth pureed sweet potato and place it in a mixing bowl.
- Add cassava flour and salt to the bowl and stir to combine well.
- Dump the sweet potato mixture onto a clean working surface and knead to combine. The texture of the dough should be like homemade play-dough, very soft and tender but not sticky. Add small amount of cassava flour as needed, kneading it in between each addition, until a smooth but not sticky texture is achieved.
- Divide the dough into 8 equal parts.
- Roll each piece of dough into a smooth ball.
- Place 1 ball of dough on top of a piece of parchment paper. Place a second piece of parchment paper over the dough. Use a rolling pin to gently roll the dough out into a circle. The circle should be about 6-7 inches across and the dough should be about 1/4 inch thick.
- Preheat a cast iron or nonstick skillet over medium to medium-high heat.
- Remove the top layer of parchment paper and then gently remove the tortilla from the bottom piece of parchment. Place it in the hot skillet and let it cook until lightly charred, about 1 minute, flip and repeat.
- Remove the tortilla from the pan and place it inside of a clean dish towel to keep warm.
- Repeat with remaining dough, stacking the cooked tortillas on top of each other in a towel to keep warm before serving.
- Serve warm tortillas with your favorite taco filling and toppings.
Notes
- The potatoes can be roasted and blended ahead of time to shorten the prep needed on the day you make the tortillas.
- You can get cassava flour on Amazon if you can’t find it at your local store.
- Don’t worry if the first one or two tortillas don’t roll out perfectly. It may take a couple to get the hang of it.
- Store extra tortillas in an air-tight container and refresh in a warm pan as needed.
- You can make a double batch of these tortillas and keep some in the freezer for quick meals. Just store in a freezer safe container, thaw in the fridge, and then refresh in a warm pan. They freeze very well.
Omg these are bomb! I used the white sweet potato and I even made some of the “dough” into little round buns that where a little thicker and they worked sooo good for a hamburger!
Hmmmm…..now you have my brain churning…..with these ingredients and no oil used when cooking….I can dehydrate a batch and figure out a way to rehydrate them. Then, when I’m backpacking with my sister she can have tacos and lunches with tortillas! Possibly, without rehydration, they would be crispy, crunchy chip like things we could dip into a spiced up hummus….a high protein, low carb trail lunch! Nice!!! Thanks!!!!! 🙂
I’m going to have to tell my sister. She struggles with some stomach issues and I think she would love these.
I was a little sceptical, but I really liked them. They were so good. The hint of sweet with the spicy lentils was such a good balance and added depth to the meal. I want to try adding different spices to it and use it for other types of meals. I think I will also play with varying thicknesses to get more of crunch or more of a bread/dough-like (think gordita). I will definitely be making them again.
I got to be a taste tester and they were amazing. Flavor was really balanced with the spicy taco flavor and they were so fast and easy!