Can I make Sweet Potato Tortillas without sourdough starter?

Absolutely. Mix ¾ cup rice flour with ½ cup warm water or plant milk. The goal is to create a consistency similar to sourdough starter before adding it to the dough.

Can I use regular flour?

Yes. If you're not avoiding gluten, combine mashed sweet potato with all-purpose flour at roughly a 1:1 ratio. You won't need the psyllium husk.

How do I store leftover tortillas?

Store cooled tortillas in an airtight container in the refrigerator for up to 4 days. Reheat briefly in a skillet or microwave before serving.

Definitely. Place parchment paper between each tortilla and freeze in a sealed container or freezer bag for up to 2 months.

Why are my tortillas cracking?

The most common causes are overcooking or adding too much flour. Keeping them covered after cooking also helps maintain flexibility.

Sweet Potato Tortillas: 5 Delicious Ways to Enjoy

Name: Sweet Potato Tortillas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Gluten-Free
Ingredients: 2 small sweet potatoes, peeled, cubed, and steamed or boiled; 2 tbsp vegan butter (or oil); 1–2 tbsp hot water; ¾ tsp sea salt; Dash black pepper; ½ tsp onion powder; ½ tsp garlic powder; ¾ cup gluten-free sourdough starter; 2 tsp psyllium husk; 2–3 tbsp arrowroot flour; ½ tsp baking powder (optional)

Description

Soft, flexible, and naturally gluten-free, these Sweet Potato Tortillas are made with mashed sweet potatoes, psyllium husk, and simple pantry staples. Perfect for tacos, wraps, quesadillas, or flatbreads, they’re a wholesome vegan alternative to traditional tortillas.

Ingredients

Scale

For the Sweet Potato Mash:

2 small sweet potatoes, peeled, cubed, and steamed or boiled
2 tbsp vegan butter (or oil)
1–2 tbsp hot water
¾ tsp sea salt
Dash black pepper
½ tsp onion powder
½ tsp garlic powder

For the Tortilla Dough:

¾ cup gluten-free sourdough starter
2 tsp psyllium husk
2–3 tbsp arrowroot flour
½ tsp baking powder (optional)

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Instructions

Steam or boil the sweet potatoes for 15–20 minutes until fork-tender.
Mash the sweet potatoes and mix with vegan butter, hot water, salt, pepper, onion powder, and garlic powder. Let cool slightly.
In a separate bowl, combine the sourdough starter, mashed sweet potatoes, and psyllium husk.
Cover and let rest for 10 minutes to absorb moisture.
Add arrowroot flour and baking powder, then mix into a soft dough.
Preheat a non-stick skillet over medium heat for 5–7 minutes.
Divide dough into 5 equal balls.
Roll each ball between two sheets of parchment paper into a thin tortilla.
Transfer to the hot skillet and cook for 30–45 seconds per side.
Keep cooked tortillas covered with a clean towel until ready to serve.

Notes

Add arrowroot flour gradually to avoid dry tortillas.

Do not overcook; gluten-free tortillas can become stiff quickly.

Keep tortillas covered after cooking to maintain flexibility.

If you don’t have sourdough starter, mix ¾ cup rice flour with ½ cup warm water or plant milk as a substitute.

Tortillas can be refrigerated for up to 4 days or frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer, Lunch, Snack
Method: Stovetop
Cuisine: Gluten-Free, Vegan, Dairy-Free

Nutrition

Serving Size: 1 Tortilla
Calories: 149
Sugar: 4g
Sodium: 360mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg