The Bright Bird now is Veguia Nutrición, subscribe to my newsletter and get a free recipe ebook!

Español - English


06.03.2018 / By Sonia Raga / Published in MAINS

sweet potato tortillas in a napkin


Raise your hand if you think that the idea of sweet potato tortillas sounds way too good! 🙋🏻

Tortillas are the perfect food wrap and sweet potatoes are nutrition powerhouses. So, why not mixing them to create some super nutritious tortillas? Let´s take it up a notch using a non-refined flour and…boom 🙌🏻Healthy and nutritious sweet potato tortillas, perfect for burritos, wraps, quesadillas…and whatever else you want to use them for. Oh! these are awesome for dipping in hummus too!


sweet potato tortillas dough


But do you know what the best part is? These sweet potato tortillas are mainly 2 ingredients and you can make them in under 30 minutes. No long kneading is needed and you also don´t need to let the dough sit on the counter for hours. It is as simple as mixing the ingredients, roll the dough out, cut it in smaller portions and cook it on the pan for a few minutes. Easy done.


kneading sweet potato tortillas dough



sweet potato tortillas dough in portions



rolling sweet potato tortillas dough


Here are a few tips when making this tortillas:

  • Use baked sweet potatoes instead of steamed or boiled. The tortillas will be more flavourfull.
  • If the dough sticks to the surface, just sprinkle some more flour on it. You might need to do this several times during the process and it´s totally ok. I did too! 👆🏻

That´s about it. You seriously can´t go wrong here.

Both times I made this tortillas we devored them in just one day. I spread some hummus on top, added a few chopped black olives and a tiny bit of sriracha. Then I folded them in half (like a quesadilla) and I placed them on top of the toaster for a minute or so. We had them with a big side salad. Seriously delicious!







Yield 6-8 tortillas

These healthy tortillas are made with sweet potatoes and whole spelt flour. These are super easy to make and are perfect for burritos and wraps.


  • 2 cups whole spelt flour (220g)
  • 1 and 1/4 cup (310g) cooked (baked) and mashed sweet potato
  • 1 teaspoon baking powder
  • 1 teaspooon salt


  1. In a large bowl, mix the flour, the salt and the baking powder.
  2. Add the mashed sweet potato and combine well using a spatula. Once it starts to get difficult, transfer to a floured surface and keep combining using your hands.
  3. Divide the dough into six portions for medium tortillas or in 8 portions for small tortillas. 
  4. On a lightly floured surface, roll each portion into a circle. Don´t make them too thin, otherwise they will break. If the dough sticks to the surface, sprinkle some flour on top. You might need to do this several times during the process.
  5. Heat a large skillet over medium-high heat and set one tortilla in the pan. Cook until it starts to bubble on the side that is up, that means it is ready to flip.
  6. Flip the tortilla and cook on the other side for around a minute or until slightly brown.
  7. Repeat with the remaining tortillas.
  8. Place your cooked tortillas on a clean kitchen towel and keep them wraped until ready to serve. If you are planing on eating them later or the next day, allow them to cool down and then store in plastig bag and in the fridge.


  • They keep fine in the fridge for 1-2 days.

Courses Mains

Cuisine low-fat, soy-free, nut-free



There are 2 comments

  • 28.03.2018
    Daniel says:

    Hi can you advise a non-gluten flour to use?

    • 03.04.2018
      Sonia Raga says:

      Hi Daniel, I haven´t tried this recipe using a gluten free flour. Anyway, I´ll try to experiment and come up with a gluten-free tortilla recipe some time soon 🙂

Leave a comment

I have read and accept the privacy policy of
I accepted that the data I have provided (with the exception of email) will be published

What do we do with your data?
At we ask for your name and email (we do not publish the email) to identify you among the rest of the people who comment on the blog.