Simple homemade tortillas with no wheat and no corn, these two-ingredient tortillas are perfect for those following a grain-free diet or who eat Paleo. A sweet potato recipe that combines the vegetable with cassava flour into a doughy tortilla that can serve as a wrap for a sandwich, the base for a quesadilla or of course - taco night! Gluten-free, nut-free and corn-free tortillas. A kid-friendly food, too.
- 2 cups cooked sweet potato, mashed
- 1 cup organic cassava flour
- ghee (can sub coconut oil or butter) for cooking
- avocado oil spray - a MUST in my opinion for cooking - see notes
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Roast sweet potatoes in a 400 degree oven for 45-60 minutes. Let cool, peel, and scoop innards into a medium bowl. Add in cassava flour & mix until smooth.
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Divide dough into 8 balls. Place in fridge for 15+ minutes.
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Dust a clean surface and roll or press into tortillas. I found it easiest to use my hands to do this. If dough is sticky, sprinkle with additional cassava flour.
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Heat ghee/butter or coconut oil in a large skillet over low-medium heat. Cook tortillas 2-3 minutes on each side or until golden brown.
See video for preparation. Once you have mixed the cassava and sweet potato and rolled into balls, lay out a piece of wax paper. Spray generously with the Avocado Oil Spray. Roll ball in spray, and flatten with hands.
Place hand under wax paper (and under tortilla) and gently place onto pan, peeling back wax paper to release tortilla onto pan to cook. Repeat.