Gluten-Free Sweet Potato Tortillas Vegan Wraps

Craving a versatile, wholesome wrap that ticks all the boxes? Look no further than these incredible Gluten-Free Sweet Potato Tortillas! Perfectly pliable and packed with natural sweetness, they’re not only vegan but also a fantastic way to elevate your favorite fillings. Get ready to wrap, roll, and enjoy!

Ingredients

• 1 medium sweet potato (about 1 cup / 240g mashed)
• 1.5 cups (180g) cassava flour (or a gluten-free all-purpose flour blend with xanthan gum)
• 1/2 teaspoon fine sea salt
• 1 tablespoon olive oil (plus extra for greasing pan)
• 1/4 – 1/2 cup (60-120ml) warm water (as needed)

Instructions

1. **Prepare the Sweet Potato:** Wash and peel the sweet potato. Cut it into 1-inch cubes. You can steam, boil, or roast the sweet potato until very tender. Once cooked, drain thoroughly (if boiled) and mash it completely into a smooth puree. Let it cool slightly to room temperature.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the cassava flour and sea salt until well combined.
3. **Form the Dough:** Add the mashed sweet potato and 1 tablespoon of olive oil to the dry ingredients. Use your hands to mix everything together until a shaggy dough forms.
4. **Knead and Adjust:** Gradually add warm water, 1 tablespoon at a time, kneading the dough until it comes together and forms a smooth, pliable ball that is not sticky. You might not need all the water, or you might need a little more, depending on the moisture content of your sweet potato. The dough should be soft but firm enough to hold its shape.
5. **Rest the Dough:** Cover the dough with a damp cloth or plastic wrap and let it rest for 15-20 minutes at room temperature. This helps the flour hydrate and makes the dough easier to work with.
6. **Divide and Shape:** Divide the dough into 8-10 equal pieces and roll each into a smooth ball. On a lightly floured surface (using cassava flour or GF flour), or between two pieces of parchment paper, use a rolling pin to roll each ball into a thin 6-7 inch (15-18 cm) round tortilla. Alternatively, use a tortilla press for perfectly even tortillas.
7. **Cook the Tortillas:** Heat a non-stick skillet or cast-iron griddle over medium-high heat. Lightly brush the pan with a tiny bit of olive oil if desired.
8. **Flip and Finish:** Place one tortilla in the hot pan. Cook for 1-2 minutes per side, or until lightly golden brown spots appear and the tortilla puffs up slightly. Repeat with remaining tortillas.
9. **Keep Warm:** Transfer the cooked tortillas to a plate and cover them with a clean kitchen towel to keep them warm and soft while you cook the remaining tortillas.
10. **Serve:** Serve your Gluten-Free Sweet Potato Tortillas warm with your favorite savory or sweet fillings!