I make these tortillas on chill nights when I want warm bread with very little work. They feel soft and smell like cozy sweet potato. We use them for tacos wraps or a quick snack. From Lila at Lila Cooks on Lila Cooks dot com. This recipe fits sweet potato recipes and it also ticks these ideas 2 Ingredient Recipes Oil Free Recipes Vegan Tortilla Recipe Sweet Potato Recipes Vegan Healthy Vegan Snacks Plant Based Tortillas. Two things go in the bowl sweet potato mash and flour. The dough feels smooth and easy. I pat it out by hand. A hot pan turns each round into a soft pocket. I like the rhythm press flip stack repeat. Steam keeps the stack tender. The flavor lands clean and a little sweet. You can pack a wrap for lunch or roll one with beans for a fast bite. Cleanup stays simple and your kitchen smells great.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vegan Sweet Potato Tortillas Recipe
- 3) Ingredients for Vegan Sweet Potato Tortillas
- 4) How to Make Vegan Sweet Potato Tortillas
- 5) Tips for Making Vegan Sweet Potato Tortillas
- 6) Making Vegan Sweet Potato Tortillas Ahead of Time
- 7) Storing Leftover Vegan Sweet Potato Tortillas
- 8) Try these tortilla recipes next
- 9) Vegan Sweet Potato Tortillas
- 10) Nutrition
1) Key Takeaways
I keep this recipe small and friendly. Two simple items go in the bowl and a warm stack comes out. Sweet potato brings color and a soft bite. Flour brings structure and a bit of chew. A dry pan finishes the job.
The method moves fast and clean. Mash sweet potato and fold in flour. Press a ball and roll a round. Cook each side till light spots show. Stack in a towel to hold steam. The rounds stay soft and bend with no cracks.
You can use these for tacos or wraps or simple snacks. I like a smear of beans and a few crisp greens. Lila at Lila Cooks on https://www.lilacooks.com shares this with calm pride. It fits weeknight needs and it respects short pantry lists.
2) Easy Vegan Sweet Potato Tortillas Recipe
I reach for sweet potato recipes when time feels tight and I still want warm bread. Sweet potato recipes help me keep dinner kind and quick. I boil or steam a small potato and mash it smooth. The mash smells sweet and earthy. The color looks like late sun on a quiet wall. That mood sets the tone for the whole meal.
Two things meet in one bowl and become dough. I add flour and pinch a little salt. My hand works the mix till it turns soft and calm. No long rest. No long list. I roll a small ball and press it thin. Heat in the pan wakes the dough and tiny bubbles rise.
These rounds bend and fold without fuss. They hold beans or tofu or grilled veggies. The taste stays clean so the filling can shine. This easy path suits a busy home cook and a new cook too. I learned it on a rainy night and never looked back.
3) Ingredients for Vegan Sweet Potato Tortillas
Cooked sweet potato I use a small orange potato that mashes smooth and sweet. I steam or microwave it till the center turns tender. I peel and mash with a fork till no chunks remain. Warm mash binds the dough and gives a soft bite.
All purpose flour I scoop a cup and level it. I keep extra on the board for rolling. The flour partners with the mash and forms a dough that rolls thin and cooks fast. Use a light hand so the dough stays tender.
Fine sea salt A small pinch lifts flavor. The dough tastes round and not flat. If you plan a salty filling you can skip the salt in the dough. I taste and decide each time.
4) How to Make Vegan Sweet Potato Tortillas
Step one mash the base Cook the sweet potato till soft then mash in a bowl. Let it cool till warm. Hot mash can make the dough sticky and hard to roll. Warm mash holds shape and feels easy to work.
Step two mix the dough Add flour and a pinch of salt to the bowl. Stir with a spoon then switch to your hand. Press and fold till the dough turns smooth. If it sticks add a spoon of flour. If it feels dry splash a spoon of water and fold again.
Step three divide and cover Roll the dough into small balls. I make five for taco size rounds. Set them under a towel so the surface does not dry out. A soft surface rolls thin and cooks with even spots.
Step four heat the pan Set a dry skillet over medium heat. You want steady heat that gives color without smoke. A drop of water should sizzle and vanish fast.
Step five roll the rounds Dust the board. Press a ball into a small disc. Roll from center out and turn the dough a quarter turn after each pass. Aim for a thin circle near six inches wide. Thin rounds stay soft and fold well.
Step six cook and stack Lay a round in the hot pan. Wait for bubbles and light spots. Flip and cook the other side till set. Move the tortilla to a towel lined plate and cover. Repeat with the rest and keep the stack warm.
5) Tips for Making Vegan Sweet Potato Tortillas
Use smooth mash. Any lumps will tear the dough. A small splash of water helps mash that looks too stiff. If the dough clings to the board dust with a light shake of flour and keep going.
Keep rounds thin. Thin dough cooks fast and bends with no cracks. Thick dough can turn heavy and dry. I use a gentle roll from center to edge. I turn the round often to keep it even.
Stack under a towel. Steam moves through the pile and softens each round. This trick saves dinner if a round cooks a touch long. The stack evens texture and keeps heat till serving time.
6) Making Vegan Sweet Potato Tortillas Ahead of Time
I mix the dough in the morning when the kitchen feels quiet. I wrap each ball and place them in a covered dish. The dough waits in the fridge till dinner. A short rest in the bowl on the counter brings back easy rolling.
You can cook the rounds and cool them on a rack. Slip the stack into a bag with the air pressed out. The tortillas keep their soft bite till the next day. Warm in a dry pan for a minute per side and the texture returns.
For longer hold place the bag in the freezer. Lay parchment between rounds so they separate with no fight. The stack thaws in minutes on the counter. Heat in a pan and dinner moves again.
7) Storing Leftover Vegan Sweet Potato Tortillas
Leftover rounds sit well in a sealed bag in the fridge. I press out air so moisture does not pool. The texture stays soft for two days. If the edge feels dry a brief heat in a pan brings back bend and warmth.
For a quick snack I spread a spoon of hummus and add a few greens. The mild sweet taste pairs with many fillings. It works for breakfast wraps with tofu and salsa. It works for dinner tacos with beans and crisp onions.
These keep a meal plan steady. A small batch fits a small home. The method stays calm and simple. Sweet potato recipes support that plan and make the kitchen smell kind.
8) Try these tortilla recipes next
9) Vegan Sweet Potato Tortillas
Sweet Potato Recipes Two Ingredient Vegan Tortillas Oil Free
Ingredients
- 150 g cooked sweet potato mashed about three quarter cup
- 130 g all purpose flour one cup plus a dusting for rolling
- Pinch fine sea salt optional
Instructions
- Microwave or steam sweet potato until soft then mash in a bowl and let cool until warm not hot
- Add flour and salt to the bowl and mix with a spoon then use your hand to form a soft dough
- If the dough feels sticky add a spoon of flour if it feels dry add a spoon of water
- Divide into five balls and keep them under a towel so they stay moist
- Heat a dry skillet over medium heat
- On a lightly floured board press a ball then roll into a thin round about six inches
- Lay the round in the hot skillet and cook until bubbles show and faint brown spots form then flip
- Cook the second side until set then stack in a clean towel to keep soft
- Repeat with the rest and serve warm
10) Nutrition
One medium round gives about one hundred forty calories. Carbs sit near twenty seven grams. Protein sits near four grams. Fat stays near one gram. Fiber sits near three grams. Sodium sits near ninety milligrams. Values change with size and fillings. This fits a day that favors light meals and steady energy.
Authored by Lila for Lila Cooks at https://www.lilacooks.com
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