I share a simple, two‑ingredient paleo and gluten‑free tortilla recipe made with just mashed sweet potato and cassava flour. These tortillas are surprisingly pliable, tasty, and straightforward to make.
Why You’ll Love This Recipe
I love this recipe because it uses only two wholesome ingredients—sweet potatoes and cassava flour—and comes together quickly in just about 15 minutes. I find the tortillas are soft yet sturdy enough to hold fillings, and their natural sweetness gives them a unique, delicious flavor I enjoy when making wraps, tacos, or quesadillas. The simplicity and flexibility make this a go-to recipe whenever I crave homemade tortillas without gluten or grains.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups sweet potato, mashed
1 cup cassava flour
¼ teaspoon sea salt (optional)
directions
I steam or boil diced sweet potato until it’s very soft, then drain and mash until smooth. Next, I stir the mashed sweet potato together with the cassava flour (and sea salt, if using) in a bowl until the mixture forms a smooth dough. I divide the dough into 8 equal pieces, dust a clean surface with more cassava flour, and flatten each portion into a tortilla about ¼‑inch thick using my hands or a rolling pin. I heat a skillet over medium heat, drizzle a little olive oil if desired, and cook each tortilla for a few minutes on each side until it turns golden brown.
Servings and timing
I make 8 tortillas from this recipe. The prep time is around 15 minutes, and each tortilla takes just a few minutes to cook—so I’m usually done in under 25 minutes total.
Variations
I sometimes add a pinch of spices like cumin, smoked paprika, or garlic powder into the dough for a flavor twist. I’ve also swapped cassava flour for all‑purpose or gluten‑free flour blends when I run out, though the texture changes slightly. If I want a smoother, less dense tortilla, I’ve tried roasting the sweet potato instead of steaming before mashing.
storage/reheating
I keep the cooked tortillas stacked and wrapped in a clean towel to stay pliable. Then I store any leftovers in an airtight container in the fridge for up to 3–4 days. When I want to reheat them, I briefly warm each tortilla in a skillet or microwave, sometimes covering it with a lid for a few seconds to prevent drying out.
FAQs
What kind of sweet potato should I use?
I typically use orange‑fleshed sweet potatoes, but any variety works. I prefer those for their natural sweetness and vibrant color.
Can I prepare the dough ahead of time?
Yes—I often make the dough in advance, then store it in the fridge for a day before rolling and cooking. It stays workable and easy to shape.
Is cassava flour necessary?
I use cassava flour because it’s gluten‑free and gives the dough good binding. I’ve substituted with other flours in a pinch but the texture is usually less elastic.
How thin should I roll the tortillas?
I aim for about ¼‑inch thick—thin enough to be flexible but thick enough to hold fillings without tearing.
Can I freeze these tortillas?
Yes—I layer cooked tortillas with parchment paper between them, freeze in a container or zip-top bag, and they thaw quickly when I reheat them in a warm skillet.
Are these tortillas suitable for savory and sweet fillings?
Absolutely—I fill them with savory ingredients like beans or grilled veggies, but they also work with sweet toppings like nut butter and apples for a dessert-style treat.
What’s the texture like?
They’re soft and pliable, more tender than corn tortillas but with enough structure that they don’t fall apart when filled.
Do I need oil when cooking?
No—oil helps achieve a golden crust, but I’ve cooked them dry in a well-seasoned nonstick pan and they still turn out nicely.
Can I make fewer tortillas?
Yes—I often make 4 larger ones. If I do, I increase the diameter and cook time slightly, and the dough proportions stay the same.
What if the dough is sticky?
I dust my hands and work surface with cassava flour as needed to prevent sticking. If it’s still too wet, I knead in a bit more flour until the dough is soft but not tacky.
Conclusion
I love how these tortilla wraps bring together nutrition, flavor, and ease. With just mashed sweet potato and cassava flour, I create flavorful, gluten‑free tortillas that are versatile and satisfying. Whether for tacos, wraps, or even something sweet, I find they’re always a crowd‑pleaser with minimal effort.
Print
Two Ingredient Sweet Potato Tortillas
- Total Time: 30 minutes
- Yield: 8 tortillas
Description
Soft and Pliable Paleo Tortillas Made with Just Sweet Potato and Cassava Flour
Ingredients
2 cups sweet potato, mashed
1 cup cassava flour
1/4 teaspoon sea salt (optional)
Instructions
Begin by making the mashed sweet potato: cut peeled sweet potatoes into cubes, steam in a saucepan with 1 inch of water until tender, then drain and mash until smooth.
In a mixing bowl, combine 2 cups of mashed sweet potato with 1 cup of cassava flour. Stir until a smooth dough forms.
Divide the dough into 8 equal portions. Lightly dust a clean surface with cassava flour, then press or roll each portion into a tortilla approximately 1/4-inch thick.
Heat a non-stick skillet or griddle over medium heat. Lightly drizzle with olive oil.
Cook each tortilla for about 1–2 minutes per side, or until golden brown and flexible.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
