Step 1

Cook the sweet potato until soft, either in the oven or in the microwave. Allow to cool before handling.

Step 2

Scoop out the flesh from the sweet potato and transfer to a bowl. Pour in the flour and salt, then mix until a dough is formed. This is sometimes easier with your hands.

Step 3

Separate the dough into 4 to 6 equal balls, then on a floured surface, roll out the balls into six equal tortillas. They should be thin, around 1/2 cm.

Step 4

Cook the tortillas in an oiled pan over medium heat on both sides, approximately 1 minute per, until cooked through. Store in a sealed container in the pantry for up to 3 days.