The next big thing in tortillas – these paleo sweet potato tortillas are a grain free, dairy free, nut free, eggless option that will blow flour or corn tortillas out of the water. Vegan and allergy-friendly and just a few simple ingredients for paleo tortillas you enjoy now or freeze for later use!
My food freedom is corn. I know, that sounds completely and insanely stupid, but let me explain.
I love popcorn. I love blue corn tortilla chips. I love corn Chex. I love corn on the cob. I love corn tortillas. Yep, corn for this girl does a body good.
And I love sweet potatoes almost a much as I love corn. So what happens when this paleo, corn-lovin’ momma has a fever, and the only thing that can cure it is more cowbell (or in this case, sweet potatoes)? PLEASE tell me I’m not the only one that ‘gets’ that SNL reference…
It’s obvious – paleo sweet potato tortillas.
This was a spur of the moment ‘maybe-this-could-work’ type of idea that sprung up on me right in the middle of nap time (aka my daily sanity hours) and had me mulling over it all evening – eager to get in the kitchen after the kids went down for the night to get tortilla testing! I am officially I’m a food geek.
Now as much as I adore, love, and wish to smash my face with corn tortillas on the daily, these paleo sweet potatoes might be the next big thing for me. Or a big love affair. Obsession if you will.
I’ll never not love corn tortillas, I just won’t. But cross my heart this simple, grain-free version of a tortilla tastes totally amazzzzzing – especially with scrambled eggs all nestled inside, or as a turkey avocado wrap, or even just warmed with a little ghee and cinnamon.
What might be even better? My very picky 18-month-old LOVED these. The only thing is, then I had to share. Ugh the things we do as moms!
Making these paleo sweet potato tortillas can be a bit tricky, but worth the effort. The recipe makes roughly 4-5 tortillas roughly 7 inches in diameter, so if you are taking some time to make them, consider doubling the recipe and freezing a few for later!
A few notes:
- the thinner the sweet potato dough is, the better it will compare to a traditional tortilla. If the dough is thick when cooked, it produce more of a flatbread. Both delicious depending on your preference!
- If the dough breaks as you peel it off the parchment paper before transferring to the pan, you can take a few flattened pieces of extra dough and simple press them on top when you place the tortilla into the pan. You’ll want to do this quickly so you don’t burn yourself! Once you flip the tortilla, you can flatten it a bit with the back of the spatula to ensure it sticks.
- Like a sweeter tortilla? Add a little cinnamon. More savory? Add a sprinkle of onion and garlic powder. Prefer a little heat? Add a ‘lil paprika and cayenne.
- When you cook in the pan, watch for the dough to slightly ‘bubble’ before flipping.
Try these paleo sweet potato tortillas with a few of my favorite eats! Use them as a wrap for these Whole30 Sloppy Joes, or for theseCilantro Pesto Chicken Wraps. Or throw down as a base for these Roasted Red Pepper and Goat Cheese Omelette Bowls.
A grain free tortilla recipe with simple ingredients. These paleo sweet potato tortillas are sweet yet savory. A perfect addition for breakfast, lunch, dinner!
- Author: Physical Kitchness
- Yield: 4-5 7" tortillas 1x
Scale
Ingredients
- 1 1/2 cup mashed sweet potato
- 1/4 cup + 2 tablespoons tapioca flour
- 2 tablespoons + 2 teaspoons coconut flour
- 1/4 teaspoon salt
- *optional spices to add: cinnamon, onion powder, garlic powder, paprika, cayenne
Instructions
- Combine the mashed sweet potato, tapioca flour, coconut flour, salt, and any additional spices if desired. Mix well until a thick dough forms
- Scoop out 1/4 cup of the sweet potato dough and roll into a ball, then place on parchment paper (grease paper lightly for best results) and flatten until very thin, with uniform thickness throughout
- Heat a pan over medium-high heat (spray lightly with oil if pan is not non-stick). Once the pan is hot, carefully peel off the tortilla dough from the parchment paper and place into the pan. If the tortilla has any holes, quickly cover with a thin piece of extra dough over top and flatten slightly (being careful not to burn your fingers)
- Heat roughly 2-3 minutes, until the tortilla starts to ‘bubble’ slightly, flip and cook an additional 2-3 minutes
- Serve immediately or cool and store in the refrigerator or freezer for later use
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