Sweet Potato Tortillas by @cleanfoodcrush

1h

20 servings

🥔

650 ml

Sweet potato puree

🌾

240 g

Gluten-free oat flour

🧂

6.8 ml

Fine sea salt

🥑

6.8 ml

Avocado oil

  1. Bake
    • sweet potato puree

    Bake the 4 medium sweet potatoes at 400°F (205°C) for 45 minutes, until they are easily pierced with a fork.

  2. Cool
    • sweet potato puree

    Cool the baked sweet potatoes, then peel them and mash until smooth to make 2 cups of puree.

  3. Combine
    • sweet potato puree
    • gluten-free oat flour
    • fine sea salt

    Combine the 2 cups sweet potato puree with 2 cups gluten-free oat flour and 1 teaspoon fine sea salt.

  4. Knead
    • gluten-free oat flour

    Knead the dough by hand until incorporated. Add 1 tablespoon more oat flour if the dough is wet or sticky.

  5. Rest

    Rest the dough for 5 minutes.

  6. Transfer

    Transfer the dough to a clean work surface and roll it into a log.

  7. Slice

    Slice the dough log evenly into 20 pieces.

  8. Dust
    • gluten-free oat flour

    Dust one dough piece lightly with oat flour and roll it into a thin tortilla.

  9. Heat
    • avocado oil

    Heat a large skillet over medium heat and lightly coat it with avocado oil.

  10. Cook

    Cook one tortilla for 1 to 2 minutes per side, until brown spots form.

  11. Cook
    • gluten-free oat flour
    • avocado oil

    Repeat the rolling and cooking process with the remaining 19 dough pieces.

  12. Serve

    Stack the cooked tortillas and cover them with a clean kitchen towel until serving.

Sweet Potato Tortillas by @cleanfoodcrush

1h

20 servings

🥔

650 ml

Sweet potato puree

🌾

240 g

Gluten-free oat flour

🧂

6.8 ml

Fine sea salt

🥑

6.8 ml

Avocado oil

Preparation Steps

  1. Step 1/12

    Bake the 4 medium sweet potatoes at 400°F (205°C) for 45 minutes, until they are easily pierced with a fork.

    🥔sweet potato puree
    🍴fork

  2. Step 2/12

    Cool the baked sweet potatoes, then peel them and mash until smooth to make 2 cups of puree.

    🥔sweet potato puree
    🥔potato masher
    🥣large bowl

  3. Step 3/12

    Combine the 2 cups sweet potato puree with 2 cups gluten-free oat flour and 1 teaspoon fine sea salt.

    🥔sweet potato puree
    🌾gluten-free oat flour
    🧂fine sea salt
    🥣large bowl
    🥄measuring cups
    🥄measuring spoons

  4. Step 4/12

    Knead the dough by hand until incorporated. Add 1 tablespoon more oat flour if the dough is wet or sticky.

    🌾gluten-free oat flour
    🥣large bowl
    🥄measuring spoons

  5. Step 5/12

    Rest the dough for 5 minutes.

    🥣large bowl

  6. Step 6/12

    Transfer the dough to a clean work surface and roll it into a log.

    🪵cutting board

  7. Step 7/12

    Slice the dough log evenly into 20 pieces.

    🔪knife
    🪵cutting board

  8. Step 8/12

    Dust one dough piece lightly with oat flour and roll it into a thin tortilla.

    🌾gluten-free oat flour
    🥖rolling pin
    🥄measuring spoons

  9. Step 9/12

    Heat a large skillet over medium heat and lightly coat it with avocado oil.

    🥑avocado oil
    🍳large skillet
    🥄measuring spoons

  10. Step 10/12

    Cook one tortilla for 1 to 2 minutes per side, until brown spots form.

    🍳large skillet
    🥄spatula

  11. Step 11/12

    Repeat the rolling and cooking process with the remaining 19 dough pieces.

    🌾gluten-free oat flour
    🥑avocado oil
    🥖rolling pin
    🍳large skillet
    🥄spatula

  12. Step 12/12

    Stack the cooked tortillas and cover them with a clean kitchen towel until serving.

    🧻clean kitchen towel

Composition

Ingredients

Types

Vegetables, Grains, Seasonings, Oils

Ingredients

Sweet potato puree, Gluten-free oat flour, Fine sea salt, Avocado oil

Notes

Sweet potato puree (around 4 medium sweet potatoes, cooked and mashed), Gluten-free oat flour (or ground oats, plus a bit more for rolling), Avocado oil (or ghee, for spritzing the skillet)

Allergens

Oats

Dietetics

Dietary regimen

Vegetarian, Egg-free, Nut-free

Calories

55 kcal

Macro nutrients

Carbohydrates: 11g, Protein: 1.5g, Fat: 0.6g, Fiber: 1.8g

Nutritional Information

Minerals

Potassium: 105mg, Sodium: 100mg, Iron: 0.5mg, Magnesium: 12mg

Vitamins

Vitamin A: 250mcg RAE, Vitamin C: 1mg, Vitamin B6: 0.05mg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

fork, large bowl, potato masher, measuring cups, measuring spoons, knife, cutting board, rolling pin, large skillet, spatula, clean kitchen towel

Appliances

Oven

Type

Type

Type Of Dish

Bread, Side Dish

Occasions

Breakfast, Lunch, Dinner, Snack

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Soft, Pliable

Flavors

Sweet, Earthy, Mild, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep completely cooled,Store in an airtight container), fridge : 5 days (Store in an airtight container,Separate tortillas with parchment paper), freezer : 3 months (Separate tortillas with parchment paper,Store in a freezer-safe airtight bag,Thaw before reheating)