Under the Median: How to Make Easy, Flexible Sweet Potato Tortillas

It is my highest priority to help you save money in all areas of your budget. Food is a prime category that can quickly "eat you out of house and home." I am on a personal crusade to convince people that they can eat healthy, while spending less money.

In line with that goal, right now, I am on a homemade tortilla kick! I've tried making tortillas in the past, with little success. I know they are cheaper than store bought, and can be made oil free, salt free, or even gluten free. But, my initial attempts fell apart easily or burned.

Since I am not inclined to give up a fight without multiple attempts, a few days ago I made Blooming Nolwenn's red lentil flatbread. It's gluten free and pretty darn close to perfection! I cut them in quarters and served with sweet potato hummus. Friends and relatives raved about it! My 22 year old walked returned from college last night and proceeded to raid the fridge. He found the leftover hummus and flatbread. He declared it absolutely amazing and asked me to make it again - soon - like maybe this weekend.

Looking in the fridge today, I remembered that I had some roasted sweet potatoes left over from making the hummus. I decided to give sweet potato tortillas a go. I have been "fan-girling" over Blooming Nolwenn's website and recipes for the past couple of weeks. (Click here to read about how I used all of Nolwenn's recipes for my Easter brunch.)

Given my past success with her recipes, I have been anxiously waiting all week to carve some time out in my schedule to try her vegan sweet potato tortillas.

Holy cow! I have a new obsession! They were amazingly delicious and SOOOO easy to make!

Step 1: Mix Ingredients

This recipe has exactly TWO ingredients! Nope! That's not a typo. You mix together flour and smashed sweet potato. That is the entire list of ingredients. If you are gluten intolerant, a GF flour blend can be used quite successfully.

I used my hands to mix together the flour and mashed sweet potato. This made the process fast and effective. After it is all incorporated, roll it into a log.

Step 2: Cut into even slices and roll into a circle.

I cut my dough into six equal pieces. Dust your counter top with a little flour, so the dough doesn't stick. Don't roll it too thin, or it will tend to break apart as you are putting it into the pan.

Step 3: Cook in a non-stick skillet until browned on both sides

It took me about 3 minutes on the first side and 2 on the second side. As you can see, I got some nice brown marks on the surface when the tortilla cooked.

Step 4: Fill and eat!

I had made some stir fry with brown rice for supper. So, that's what I used to fill my tortilla. Look how flexible the finished product is! It was soft, flexible, warm, and delicious!

The cost:

I got the sweet potatoes on sale for 44¢ a pound. The recipe yielded 6 tortillas and I estimate I used about a half a pound of roasted sweet potatoes. The cost of the flour was negligible. So, the total cost was about 22¢ for 6 tortillas. Even if I had paid $1.00 a pound for the sweet potatoes, this recipe would still be incredibly inexpensive.

My rating:

✮✮✮✮✮I definitely give this recipe 5 stars! I would absolutely make it again. It was incredibly easy, absolutely delicious, and held together beautifully! It got rave reviews from my 14 year old sous chef too!

Your turn!

What has been your experience with homemade tortillas? Are the too much trouble and effort or are they the best thing since sliced bread?

One more time: Here's the link if you would like to give Blooming Nolwenn's vegan sweet potato tortillas a try. If you do, throw me a line and tell me if you liked them as much as I did! I'd love to know!