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You are here: Home / Physical Kitchness / Paleo Sweet Potato Tortillas

Paleo Sweet Potato Tortillas

22 Feb

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!

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Paleo sweet potato tortillas made with simple ingredients - the taste is out of this world!

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.

Grainless tortillas - paleo and vegan made with a sweet potato base

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.

A perfect paleo breakfast - made with grain free paleo tortillas

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!

Paleo Sweet Potato Tortillas

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.

Homemade sweet potato tortillas - paleo and grain free!

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 these Cilantro Pesto Chicken Wraps. Or throw down as a base for these Roasted Red Pepper and Goat Cheese Omelette Bowls.

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Paleo Sweet Potato Tortillas

Grainless tortillas - paleo and vegan made with a sweet potato base

★★★★★

5 from 8 reviews

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

  1. Combine the mashed sweet potato, tapioca flour, coconut flour, salt, and any additional spices if desired. Mix well until a thick dough forms
  2. 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
  3. 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)
  4. Heat roughly 2-3 minutes, until the tortilla starts to ‘bubble’ slightly, flip and cook an additional 2-3 minutes
  5. Serve immediately or cool and store in the refrigerator or freezer for later use

 

 

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Chrissa
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65 Comments Filed Under: Breakfast, Lunch, Physical Kitchness, Recipes, Snacks, Toddler Approved, Vegan Tagged With: paleo, sweet potatoes[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Brittany says

    February 22, 2018 at 6:52 am

    Any idea if these freeze well?

    Reply
    • Chrissa says

      February 22, 2018 at 2:15 pm

      Yes they do!

      Reply
    • Chrissa says

      February 27, 2018 at 10:23 pm

      Yes, absolutely

      Reply
  2. Maria says

    February 22, 2018 at 7:16 am

    They look AMAZING and surprisingly sturdy yet bendy!?

    You should definitely try baking them into tortilla chips!

    Reply
    • Chrissa says

      February 22, 2018 at 2:15 pm

      Hmmmm…. 😉

      Reply
    • Chrissa says

      February 27, 2018 at 10:23 pm

      Yummmm-o

      Reply
  3. Erin K says

    February 22, 2018 at 7:44 am

    Could other flours be substituted?

    Reply
    • Chrissa says

      February 22, 2018 at 2:14 pm

      I haven’t tried but I’d stick to the recipe

      Reply
    • Chrissa says

      February 27, 2018 at 10:23 pm

      I would not sub any ingredients in this recipe.

      Reply
  4. Lauren says

    February 22, 2018 at 8:54 am

    Hi Chrissa!

    Is there a substitute for the tapioca flour? I don’t have any and I want to make these NOW!

    P.s. You’re probably my favorite blogger/instagrammer/social media mom. Keep doing what you’re doing and trusting God, and He will continue to bless you.

    Reply
    • Chrissa says

      February 22, 2018 at 2:14 pm

      Arrowroot would be the only sub. Thanks SO much for your sweet note!

      Reply
    • Chrissa says

      February 27, 2018 at 10:22 pm

      Thanks so much Lauren! I really wouldn’t sub any ingredients, as I haven’t experimented with any other version so can’t say for certain.

      Reply
  5. Safa says

    February 22, 2018 at 11:47 am

    Yummm!!! They look amazing and yay for eggless! Do you think I could use pumpkin puree instead of the mashed sweet potatoes? I have a couple cans of pumpkin puree so thought maybe I could use them for this recipe 🙂

    ★★★★★

    Reply
    • Chrissa says

      February 22, 2018 at 2:14 pm

      I think pumpkin puree will be way too wet. Sorry.

      Reply
  6. Whitney says

    February 22, 2018 at 2:02 pm

    These look amazing…and BONUS I already have all the ingredients! Question..how user friendly are they? I’m not super great at cooking so the thought of making a tortilla is slightly terrifying. They seem easy enough?

    Love from a fellow milspo that gets the deployment struggle, by the way ❤️❤️

    Reply
    • Chrissa says

      February 22, 2018 at 2:14 pm

      They can be a bit tricky! As you can tell, some of mine ripped a bit, but you can always salvage them with more dough pressed on if they break!

      Reply
    • Chrissa says

      February 27, 2018 at 10:21 pm

      These are definitely a finicky recipe because the dough has to be so thin. But if you follow the directions, read the bullets in the post, and use a non-stick or lightly greased pan, you should be good to go!

      Reply
  7. Morgan says

    February 22, 2018 at 2:09 pm

    I am so excited to try these! I have a question though..I am allergic to coconut so can you use another flour in its place? Do you use the same amount? Thanks!

    Reply
    • Chrissa says

      February 22, 2018 at 2:13 pm

      Hello – Ugh bummer! I honestly am not sure if any other flour would work. You could try almond or more tapioca but it’s a guessing game!

      Reply
    • Chrissa says

      February 27, 2018 at 10:20 pm

      Hmmm I am really not sure how a sub would turn out Morgan. You could try almond flour! I’d do a tad less and play as you go.

      Reply
  8. Judy says

    February 22, 2018 at 2:23 pm

    Yummy! I can’t wait to try this recipe!

    Reply
    • Chrissa says

      February 27, 2018 at 10:19 pm

      Enjoy Judy!

      Reply
  9. Angela says

    February 22, 2018 at 6:09 pm

    Thanks for keeping the ingredient list short, simple & clean!I really appreciate that.

    Love your recipes. Thanks for doing the experimenting so we all don’t have to.

    Reply
    • Chrissa says

      February 27, 2018 at 10:18 pm

      Of course Angela! Thanks so much for the kind note!

      Reply
  10. Marissa says

    February 23, 2018 at 7:43 pm

    Wow! These are amazing. I honestly didn’t think they would turn out as I was preparing them & they were falling apart in my hands, but I worked with them & figured it out. Shrimp tacos with pineapple salsa and these tortillas are so delish!

    Reply
    • Chrissa says

      February 27, 2018 at 10:12 pm

      So glad they worked for you Marissa! Your meal idea sound delish!

      Reply
  11. Julie says

    February 24, 2018 at 7:27 am

    Christopher Walken rocks and he would totally love these.

    Reply
    • Chrissa says

      February 27, 2018 at 10:11 pm

      Hahaha thanks Julie!

      Reply
  12. Elana says

    February 25, 2018 at 8:07 am

    I tried making these last night with my tortilla press (and parchment paper) and the dough was way too sticky and kept falling apart. I ended up just smushing the dough in my hands to make it as flat as possible, but was unable to get them to be very tortilla like. Advice? I followed the recipe exactly. ..

    Reply
    • Chrissa says

      February 27, 2018 at 10:07 pm

      Hmmm try dusting with a little more flour, but I’m not sure I would try it in a tortilla press (although I don’t have one so I’m not sure). I assume the dough was sticking to the press? Try pan fried in a non-stick or lightly coated with oil if you give these a whirl again!

      Reply
  13. Liv says

    February 25, 2018 at 6:00 pm

    My guess is that this is not a beginner recipe. I’m currently trying to salvage the dough, making awkward looking tiny buns. On to other recipes 🙂

    Reply
    • Chrissa says

      February 27, 2018 at 10:04 pm

      It is a tad finicky! I tried to help as much as I could with the bullet points within the post. Sorry they didn’t work out for you!

      Reply
  14. Aahlei says

    February 25, 2018 at 7:42 pm

    Did you boil and mash or bake and mash? Does it matter?

    Reply
    • Chrissa says

      February 27, 2018 at 10:01 pm

      I actually microwave them! Doing that or baking would be best.

      Reply
  15. Megan says

    March 2, 2018 at 2:30 pm

    These are amazing! They are a little chewy by themselves but they were fantastic as taco shells and tasted even better under an egg scramble! Thanks Chrissa!

    ★★★★★

    Reply
    • Chrissa says

      March 5, 2018 at 3:18 pm

      I’m so glad you enjoyed them Megan! Thanks for stopping by

      Reply
  16. Anna says

    March 4, 2018 at 5:53 am

    Mine was super sticky and I couldn’t get it off the pan, even though I slightly oiled it… bummer! Do you think maybe I just add a tiny bit more flour?

    Reply
    • Chrissa says

      March 5, 2018 at 3:15 pm

      Oh no!! I would guess yes on more flour. I haven’t ever had these stick, but if you did oil the skillet then sounds like maybe a dash more flour would help.

      Reply
  17. Victoria says

    March 4, 2018 at 10:42 am

    OH so good!! I just made these this morning and they are so good! I sprayed my pan with avocado oil spray in between each tortilla since my non stick pan is losing it/s non stickness. Thank you for the recipe i am way to excited to eat these with everything!

    Reply
    • Chrissa says

      March 5, 2018 at 3:14 pm

      I’m so happy they turned out for you and you loved them Victoria!

      Reply
  18. Clarissa says

    March 5, 2018 at 8:23 pm

    These are delicious! I followed the recipe exactly and they turned out perfectly! After I flattened the dough it helped to put a second piece of parchment paper on top to further flatten and smooth out the tortillas. No breakage and they all turned out pretty uniformed. Yay! It also helped to use a spatula to first lift all the edges and then “scrape” the tortillas off the parchment paper. Thank you, Chrissa, for another fantastic recipe that I can add to my list of “go-to” faves. 🙂

    ★★★★★

    Reply
    • Chrissa says

      March 6, 2018 at 3:28 pm

      Oh I’m SO happy to hear that! Thanks Clarissa and great tip!

      Reply
  19. Leslie says

    March 8, 2018 at 6:59 pm

    Are these whole 30 compliant?

    Reply
    • Chrissa says

      March 19, 2018 at 1:32 pm

      Technically any tortillas (even with compliant ingredients) aren’t Whole30 compliant.

      Reply
  20. Christiane says

    March 10, 2018 at 1:34 pm

    I tried this and followed it to a “T”, unfortunately total flop, seemed like a lot of Tapioca flour and they were very “doughy”. I ended up boiling the dough to make dumplings as I couldn’t manage to flip them in the frying pan nor get them in there in one piece..lol…still don’t taste that great but didn’t want it to be a total waste…thanks for trying though, will see if I can improve on the idea:)

    Reply
    • Chrissa says

      March 19, 2018 at 1:31 pm

      Shoot! I’m so sorry to hear that! The dough can feel ‘doughy’ but typically when spread thin enough will yield a tortilla-like result. But way to improvise!

      Reply
  21. Mary says

    March 13, 2018 at 12:40 pm

    Do you think this would be considered a Swap Out for Whole 30? I am just doing a bit of a reset this week but have the ingredients and have wanted to make these!
    Thanks

    Reply
    • Chrissa says

      March 19, 2018 at 1:23 pm

      This is definitely a SWYPO during a Whole30.

      Reply
  22. Morgan says

    March 15, 2018 at 7:44 pm

    These worked so well! I was pleasantly surprised. I used a white hanna sweet potato and they ended up looking a bit more like traditional flour tortillas. I flattened them in a tortilla press between two pieces of parchment paper sprayed with olive oil. So easy! I didn’t end up with any tearing or patching. Thanks for a great recipe!

    ★★★★★

    Reply
    • Chrissa says

      March 19, 2018 at 1:20 pm

      Thanks so much for stopping by to give feedback Morgan!

      Reply
  23. Ronnie grundset says

    March 16, 2018 at 5:30 am

    If you freeze these how do you warm them up?

    Reply
    • Chrissa says

      March 19, 2018 at 1:19 pm

      I just microwave them or you can throw back int the pan for a minute or two.

      Reply
  24. Heather says

    April 9, 2018 at 5:37 pm

    I have never commented on a food post before, but these tortillas were SO good that I HAD to thank you. My husband and I both like them even better than regular flour tortillas. We were amazed at how well they worked and how great they tasted. Our kids even liked them! I used my mixer to mix the ingredients and then as another commenter suggested, sprayed olive oil on the parchment paper. But other than that, I followed your instructions exactly, and came out with perfect tortillas. Thank you for figuring these out and for sharing! These are pretty much life changing! ?

    ★★★★★

    Reply
    • Chrissa says

      April 16, 2018 at 8:52 pm

      Oh wow!!! This means so much to me. Thanks for commenting Heather – glad you loved them!

      Reply
  25. Katie says

    April 13, 2018 at 9:14 am

    These are life changing!! I had to up the flours a little to get the right dough texture but seriously thank you!!! My husband makes the best flour tortillas and I can’t eat them and now I can have something more similar than corn. I have been making all your recipes this week and everything is consistently amazing! But I just had to give a shout out to these bad boys, seriously…AMAZING!

    Reply
    • Chrissa says

      April 16, 2018 at 8:46 pm

      I so so so appreciate the shoutout and glad you’re a fan!

      Reply
  26. Angie says

    April 21, 2018 at 3:58 pm

    These were soooo tricky to make, but tasted amazing. I was going to have them on hand for lunches, but we loved them so much we ate them up right away.
    These will be a staple from now on!!

    ★★★★★

    Reply
    • Chrissa says

      April 24, 2018 at 3:43 pm

      I’m so happy you liked them Angie. The effort is worth it 😉

      Reply
  27. Presley says

    April 22, 2018 at 5:30 pm

    Do you have to use tapioca flour? Or can you use something else?

    Reply
    • Chrissa says

      April 24, 2018 at 3:40 pm

      Yes, use tapioca flour for these.

      Reply
  28. Tammie says

    May 2, 2018 at 10:44 am

    After making the dough divide into 7 balls and put in refrigerator for about 20 mins. It helps them not stick as much when rolling out.

    Reply
    • Chrissa says

      May 6, 2018 at 11:18 am

      Thanks so much for the feedback Tammie!

      Reply
  29. Meghan says

    May 5, 2018 at 3:57 pm

    Just made these for cinco de mayo and oh my goodness they are amazing! My husband, who’s not the biggest Paleo fan, said they may be the best thing I’ve ever made. Thanks so much for creating the recipe. Now I just need to perfect getting them into the pan without breaking and I’m good to go.

    ★★★★★

    Reply
    • Chrissa says

      May 6, 2018 at 11:15 am

      WOW that’s so awesome! Hubby-approved can be a hard stamp to get. Thanks for the feedback Meghan! PS I’ve been told spraying the parchment very lightly with a cooking oil helps the breakage issue 😉

      Reply
  30. Jen says

    August 25, 2019 at 3:25 pm

    I made these today to pair with chicken fajitas and absolutely LOVED them! I’m a huge sweet potato fan and these are a must make. I followed your recipe exactly and they came out perfect.

    Thank you for the recipe, keeping it real on IG, and your family’s service to protect our freedom ??

    ★★★★★

    Reply

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