Soft, healthy, and incredibly simple, these Vegan Sweet Potato Tortillas are a wholesome twist on the classic. Made with just two ingredients — sweet potato and flour — they’re completely oil-free, dairy-free, and come together in only about 15 minutes. Whether I’m using them for wraps, tacos, burritos, or quesadillas, they bring a warm, slightly sweet flavor and a soft, flexible texture that makes every bite satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
150 g cooked sweet potato, mashed (about ¾ cup)
130 g all-purpose flour (about 1 cup)
Directions
I start by cooking the sweet potato until very tender. I usually steam or bake it, then peel and mash it until completely smooth.
In a bowl, I combine the warm mashed sweet potato and flour. I stir until it forms a soft dough, then knead it gently by hand if needed until smooth and pliable.
I divide the dough into 5 equal pieces. On a lightly floured surface, I roll each one into a tortilla about ½ cm thick.
I heat a dry skillet or non-stick pan over medium-high heat and cook each tortilla for about 1 minute per side, until lightly browned and cooked through.
As I finish each one, I stack them on a plate and cover them with a clean towel to keep them warm and soft.
Servings and timing
This recipe makes 5 tortillas and takes just 15 minutes from start to finish — about 10 minutes of prep and 5 minutes of cooking. Each tortilla is around 107 calories, making them a light but satisfying option for wraps or side dishes.
Variations
Gluten-Free Version: I swap all-purpose flour for a gluten-free blend or oat flour. I just make sure to adjust the texture with a little extra flour if needed.
Add Spices: Sometimes I mix in garlic powder, cumin, or smoked paprika for extra flavor.
Whole Wheat Option: I can use whole wheat flour instead for added fiber and a heartier taste.
Herb-Infused: I love kneading in chopped fresh herbs like cilantro or parsley for a fresh touch.
Mini Tortillas: I make smaller portions for sliders or kid-sized snacks.
Storage/Reheating
I store these tortillas in an airtight container in the fridge for up to 3 days. To reheat, I warm them on a dry skillet for about 30 seconds per side. If I want to freeze them, I place parchment paper between each tortilla and keep them in a freezer bag. They reheat well from frozen — just a couple of minutes in a pan or microwave.
FAQs
What type of sweet potato works best for this recipe?
I use orange-fleshed sweet potatoes (like Garnet or Jewel), which are naturally moist and sweet. They mash well and help bind the dough perfectly.
Can I make the dough ahead of time?
Yes, I can prepare the dough a day in advance and store it in the fridge wrapped tightly in plastic or in an airtight container. I let it come to room temperature before rolling it out.
Why is my dough too sticky or too dry?
If it’s too sticky, I add a little more flour, one tablespoon at a time. If it’s too dry or crumbly, I mix in a teaspoon of water at a time until it comes together smoothly.
Can I use other types of flour?
Yes, I’ve tried whole wheat, spelt, and gluten-free flour blends. Each flour changes the texture slightly, but most work well with minor adjustments to moisture.
How do I keep the tortillas soft after cooking?
I stack the tortillas and cover them with a clean towel right after cooking. This traps the steam and keeps them soft and pliable.
Conclusion
These vegan sweet potato tortillas are one of the easiest and most rewarding recipes I make when I want something fast, healthy, and homemade. With only two ingredients, they’re proof that simple can still be delicious. Whether I’m wrapping up leftovers or making a fresh batch of tacos, these tortillas are always a hit in my kitchen.
📖 Recipe:
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Vegan Sweet Potato Tortillas
- Total Time: 15 minutes
- Yield: 5 tortillas
- Diet: Vegan
Description
Soft, healthy, and incredibly simple, these vegan sweet potato tortillas are made with just two ingredients—sweet potato and flour. They’re oil-free, dairy-free, and perfect for wraps, tacos, or burritos.
Ingredients
150 g cooked sweet potato, mashed (about ¾ cup)
130 g all-purpose flour (about 1 cup)
Instructions
- Cook the sweet potato until very tender by steaming or baking. Peel and mash it until completely smooth.
- In a bowl, combine the warm mashed sweet potato and flour. Stir until a soft dough forms, kneading gently if needed until smooth and pliable.
- Divide the dough into 5 equal pieces. Roll each piece into a tortilla about ½ cm thick on a lightly floured surface.
- Heat a dry skillet or non-stick pan over medium-high heat. Cook each tortilla for about 1 minute per side, until lightly browned and cooked through.
- Stack cooked tortillas on a plate and cover with a clean towel to keep warm and soft.
Notes
Use orange-fleshed sweet potatoes like Garnet or Jewel for best results.
For a gluten-free version, use a GF flour blend or oat flour and adjust texture as needed.
Add herbs or spices like garlic powder, cumin, or smoked paprika for flavor variations.
Tortillas can be stored in the fridge for up to 3 days or frozen with parchment between layers.
Reheat on a dry skillet or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 tortilla
- Calories: 107
- Sugar: 1g
- Sodium: 5mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
