Make Outstanding Purple Sweet Potato Tortillas
They're delicious, vibrant, pliable and totally gluten-free!
Born into poverty in the 1920’s, my Nana Lupe’s survival instincts kicked in at a young age, and cooking became her superpower. Abandoned by her father at the age of two years old, Nana Lupe was left to live with a woman who ran a boarding house for “Braceros” (a U.S. Government-sponsored program that imported Mexican farm and railroad workers into the United States between the years 1942 and 1964).
From a young age, my Nana had to cook and clean for the woman and her family, as well as for the Bracero boarders of the house. All the forced responsibilities prevented her from going to school, unfortunately, keeping her at a third-grade level of education. While her life had much poverty and hardship, Nana Lupe grew up and filled people’s lives with much love, joy, happiness, loyalty, and magnificent food!
Nana Lupe cooked WITHOUT measuring cups, measuring spoons, and never needing any scales. The very first time my Nana taught me how to make tortillas, I felt like I was on top of the world! As a little girl, I couldn’t believe it only took flour, water, some lard and salt to make something so delicious! We would make stacks of tortillas, grab a hot one, lather it with butter, and quickly have to deal with butter dripping down our hands, lol. The simple activity of making tortillas was so much fun for everyone. I was so blessed to spend time with her in the kitchen, learning the basics as well as the complexities of Mexican cooking. Looking back, her natural talent was more than impressive.
Fast forward to 2024: Making tortillas is still a favorite past-time of mine, especially since many of the gluten-free tortillas in the markets are crazy expensive! Making a batch of my Corn Tortillas is a weekly event, and every time I’m pressing them out, I think that if I make two dozen and freeze them, it’ll be enough for the month, but…no, lol… I’m always back at it the next week.
These days, I’m experimenting with tortillas, integrating the classics with the modern twists. When I saw the Sweet Potato Tortilla trends on Instagram, I knew I needed to try making some asap. I’ve used both a tortilla press and a rolling pin to press them out, but I prefer the tortilla press because it gives perfect roundies every time. I’ve made tortillas from garnet yams, orange sweet potatoes, and these, made from the Japanese Purple Sweet Potato. If you’ve never been able to find these purple sweet potatoes, I suggest heading over to your local Asian Market. Sprouts Farmers Market usually has them in stock, however, the price is double, sometimes triple, compared to the Asian Markets. You can also swap these out for taro root. They are also purple and a whole root starch.
The process of making these tortillas is very simple, a tad bit time consuming, because of steaming the sweet potatoes (please microwave if you prefer), but after realizing how beautiful and healthy these tortillas are, the tiny, slight time deterrent, fades away. You can easily roll out the dough with a rolling pin or use a tortilla press. I use a cast iron tortilla press, but don’t worry if you don’t have one. It is easy to roll out the torts, between wax/parchment paper, even a zip lock bag cut in half, with a rolling pin. I hope you’ll try making these, sometime soon. I’m really looking forward to your feedback. Never hesitate to connect with me if you have any questions!
These tortillas are so soft, yet, strong and pliable, making them ideal for tacos, tostadas, taco bowls, and even nachos chips. If making nachos, it is best to brush the tortilla with oil, cut into 6 pieces and bake on a cookie sheet, in a 350°F (177°C), for 10 minutes.
Thank you so much for reading!
~Lori
Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 8 large tortillas / 12 medium tortillas / 16 small tortillas
Ingredients
250g (1 cup) purple sweet potato, steamed/boiled and mashed
125g (1 cup) cassava flour (I use this one)
100g (1/2 cup) warm water
2 tablespoons of coconut oil, beef tallow, or avocado oil
2 teaspoons of gf baking powder
½ teaspoon of sea salt
YOU WILL NEED: two pieces of wax paper or parchment paper, to press out your tortillas. I use two individual 8x8 inch pieces. One for top and bottom. Also, you will need a few teaspoons of oil for the skillet, when cooking the tortillas.
Instructions
Wash sweet potatoes well. Fill up a large pot with 4 cups of water. Place sweet potatoes inside. Cover with lid, but leave lid cocked a bit. Bring water to a boil. Steam sweet potatoes for 40 minutes. Alternately, you can microwave the potatoes.
Once the potatoes are cooled down, peel off the skin. Measure out 250g (1 cup).
In a large bowl, use your hands to mix the sweet potatoes and remaining ingredients together, until everything is combined. The dough will be slightly sticky, but flexible.
Divide dough into the desired amount of balls. Keep dough balls moist by covering them with a kitchen towel.
Warm up a cast iron griddle or cast iron skillet over low heat. Drizzle in one teaspoon of oil and swirl the skillet to evenly coat with oil. Repeat when needed.
Using tortilla press: Place one piece of cut paper on top of your tortilla press. Arrange the dough ball in the center. Place the other piece of paper on top. Lower down the heavy lid on top. Press the lever down on the lid, flattening the dough. Peel tortilla from the paper. Transfer the uncooked tortilla to the hot skillet/griddle. Cook each tortilla, for about 2 minutes on each side. Keep tortillas warm by covering with kitchen towel or placing them in tortilla warmer.
Using a rolling pin and cutting board: Place one piece of cut paper on cutting board. Arrange dough ball in the center. Place the other piece of paper on top. With the rolling pin, roll out over the dough ball, until you have the size of tortilla you want. Peel the tortilla from the paper. Transfer the uncooked tortilla to the hot skillet/griddle. Cook each tortilla, for about 2 minutes on each side. Transfer cooked tortillas to a plate and keep warm by covering with kitchen towel, or place them in tortilla warmer.
Tips
USE your tortillas to make tacos, quesadillas, tostadas, nacho chips, tortilla soup, etc…
IF you actually do have any leftovers you can store them in an air-tight container for 2-3 days on kitchen counter, or freeze the dough balls for up to 3 months. Wrap individual dough balls in saran or parchment paper, storing in a large freezer bag. Defrost and press out when needed.
WHEN making these during the summer put prepared, rolled-out dough balls in the refrigerator to chill for about 15 minutes. This will harden the oil a bit, helping to prevent dough from sticking to the paper, thus making it easier for you to press out the dough balls.
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