Ingredients
Method
- Place the mashed sweet potato, tapioca starch, coconut flour, and salt into a medium mixing bowl. Stir with a spoon or spatula until a stiff but moist dough forms.
- Shape the dough into a ball. Flatten slightly, then divide into six equal pieces. Roll each piece into a smooth ball using your hands.
- Place one dough ball between two sheets of parchment paper. Press into a circle about 6 to 6.5 inches wide. Peel off the top sheet carefully.
- Preheat a dry skillet over medium heat. Use cast iron or nonstick ceramic for best results.
- Flip the tortilla onto the skillet and wait 10–15 seconds before removing parchment. Cook for 2–3 minutes until air bubbles form and it browns slightly.
- Flip and cook the other side for another 2–3 minutes until lightly browned.
- Transfer to a wire rack and cover with a towel to keep warm. Repeat with remaining dough balls.
Notes
Let the tortillas cool completely before storing in an airtight container. Refrigerate up to one week or freeze with parchment between layers for up to six months. Reheat in a warm skillet or microwave with a damp paper towel to restore softness.
Arrowroot or cornstarch can substitute for tapioca starch if needed.
For best results, bake sweet potatoes at 425°F for 45–50 minutes until soft, then cool and mash well.