Homemade Sweet Potato Tortillas Recipe

In a large bowl, add the crushed sweet potato puree. You can add your favorite spices, for me turmeric and unrefined salt. Add the flour and mix well with a large spoon. Finish shaping the dough by hand to achieve a smooth and not too sticky dough ball.

Divide the dough into 4 pieces. Flour your work surface and roll out the tortillas using a rolling pin. Leave the tortillas thick enough to stretch them by hand before cooking. In a hot, lightly oiled skillet, place each tortilla. Cook for 30 seconds on each side. Place the cooked tortillas in a clean, dry cloth that is slightly damp to keep them soft. Before serving, warm them in an oven at 100°C in the cloth.

To finish TIP: I serve my tortillas with a creamy sauce made from sautéed mushrooms with a red onion and 2 cloves of garlic, spiced with pepper, salt, and curry. And fried eggs. You can vary your toppings to your liking.