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To cook your sweet potatoes, you can either microwave them for about 8-10 minutes until tender or you can bake them at 400 degrees Fahrenheit for about an hour. Once cooked through, let them cool enough to touch.
Now, combine the spelt flour and sea salt together in a mixing bowl.
Add the cooked sweet potato (skin-removed), and stir into the bowl until the flour is completely absorbed. You will have to knead it and work it in using your fingers or a spatula to combine.
If the mixture seems too wet or sticky, you can a little extra spelt flour to help.
Once combined, allow the dough to rest for 5 minutes.
Now, dust a flat surface liberally with flour and shape the dough into a long log.
Divide the dough into about 18-20 portions. (If you’re going to make larger burrito-sized tortillas, just divide into about 9-10 portions.) I use a kitchen scraper to do this, but a knife will work as well.
Roll the portions into balls into using your hands.
Sprinkle the dough balls well with flour and roll each out until they are between 1/8 and 1/16 of an inch thick using a rolling pin.
Heat a non-stick skillet or griddle over medium-high heat and add the rolled out tortilla.
Cook for 1 to 2 minutes on each side. Flip the tortilla over with spatula once bubbles start to form and the edges begin to curl up. You’ll also notice some brown spots start to form, which is what we want.
Stack each cooked tortilla and keep covered with a clean dish towel until ready to eat. The towel will hold in the steam from the cooked tortillas as they cool down, keeping them soft and flexible.