Special Diet - Created Date : 29.9.2019

Paleo Sweet Potato Tortillas

Paleo Sweet Potato Tortillas

Paleo Sweet Potato Tortillas


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!

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.

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.

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.


Combine the mashed sweet potato, tapioca flour, coconut flour, salt, and any additional spices if desired. Mix well until a thick dough forms

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

Heat a pan over medium 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)

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 ??

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 ????

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!

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!

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. ..

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!

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!

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. ??

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:)

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!

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! ??

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!

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.

5 Amazing Online Cooking Taught You All The Skills You Need

1. Savory.tv

Savory.tv carries a fist. It is based on the noble mission of helping viewers create restaurant-quality dishes in their own homes, because all content is created by professional chefs. In addition to the fun videos placed directly on the site, it also has recipes, tips, global food trivia, and little-known food facts. Find recipes easily by using the search box or by clicking one of the many recipe categories listed on the right side of the site. They also have a fun "Ask to Chef" feature, a blog chock full of beer and wine pairing suggestions and food, and many resources like how to find a sustainable farm near you. This video shows the preparation of the classic Butter Chicken recipe made at the Sahara Restaurant in Mississauga, Ontario, Canada.

2. The New York Times Food Videos

Do you turn your mouth into the New York Times food section just to irrigate seasonal recipes created by culinary coffees such as Mark Bittman? I did it too. The recipes are helping, but I would like to see how a professional chef is following them to get tips on everything from knife masters to food and beverage pairings. The New York Times Food Videos section does all of the recipes that they publish, as well as clips of great food news, trends, and discoveries, as well as an easy-to-navigate interface. Melissa Clark recently took us to her kitchen to show us how Satan prepared the Cooking Cake.

3. Everyday Food With Sarah Carey

Sometimes I enter the local market without a list and my mind is literally emptying. I see all these great food and I don't know what to do with it. Sarah Carey is our guide to take daily items from the market and turn them into healthy, cheap, fast and easy to prepare meals for ourselves and the whole family. The show features every Everyday Food, easy breeze style and infectious laughter that makes the show as fun as it helps. In this video Sarah offers us an easy, delicious and economical green juice recipe.

4. FudeHouse

Jeffrey de Picciotto is the real issue when it comes to pursuing food passion. He started as a trainee at New York's Dickson's Farmstand Meats and worked in the upcountry. The multicultural background and the experience he lived as a creative director and chef, FudeHouse met on site, filled with videos to teach you how to cook from the heart and soul instead. Would you like to know how to tie up turkey, make pork sandwiches with meat, grate ginger easily, or take out the perfect pizza crust? Jeffrey has helped you with tips, advice, recipes, techniques and encouragement. I think I fell in love. In this video, Jeffrey shows us how to make the restaurant-quality steak at home.

5. Sorted Food

They all laugh, make food and share in a British accent! This is the recipe for success for SORTED Food, an online cooking program funded by five chefs who offer the lighter side of cooking with equal piece of knowledge and fun. From the three-part series in chocolate to how to make sushi rolling, these blocks share everything they know about food and live a happy life inside and outside the kitchen. If you go directly to their YouTube channels, they also share their favorite online dining programs ranging from sweet Lovely Lady Pastries to Nicko's Kitchen. With their signature humor and impressive accents, they show us how to prepare a spectacular, highly satisfying Thai Noodle Broth.

  • SHARE :