Sweet Potato Tortillas That Stay Pliable for Days (No Dry Edges)
Roasted sweet potato keeps these tortillas soft and bendy for days. No cracking, no dry edges – just a naturally gluten-free tortilla that tastes like you put in way more effort than you actually did.
Equipment
- Griddle or Cast Iron Skillet
- Tortilla Press
- Parchment Paper
- Rolling Pin
Ingredients
- 1 medium sweet potato (about 12 oz)
- 2 cups masa harina
- 1 tsp fine sea salt
- 3 tbsp melted butter or olive oil
- 1/2 cup warm water
Instructions
- Roast the sweet potato: Heat oven to 400°F. Prick sweet potato several times and roast directly on rack for 40-50 minutes until completely soft. Let cool enough to handle, then scoop out flesh and mash until smooth. Measure 1 cup of mashed sweet potato.
- In a large bowl, whisk together masa harina and salt. Add mashed sweet potato, melted butter (or oil), and 1/3 cup warm water. Use your hands to mix until a soft dough forms (like play-dough). Add more water a tablespoon at a time if needed.
- Cover bowl with a damp towel and let rest for 15 minutes. This step hydrates the masa – don't skip it.
- Divide dough into 16 equal pieces, roll into smooth balls, and keep covered with plastic wrap or a damp towel.
- Line a tortilla press with parchment. Place a dough ball slightly off-center, cover with another piece of parchment, and press firmly into a 6-inch circle. (Without a press, use a heavy skillet or rolling pin between parchment sheets.)
- Heat a griddle or cast iron skillet over medium-high heat. Peel top parchment off tortilla, flip onto your hand, peel bottom parchment, and cook for 45 seconds to 1 minute per side until charred spots form.
- Stack cooked tortillas in a clean kitchen towel inside a bowl to keep warm and soft. Serve immediately or store once cooled.
Notes
Storage: Let tortillas cool completely before storing. Keep in a sealed bag in the fridge for up to 1 week, or freeze with parchment between each for up to 3 months. Reheat in a dry skillet 30 seconds per side.
Pro tips: Dough should feel like a baby's earlobe – soft but not tacky. Use thin parchment to avoid creases. Let pan get hot enough to sizzle. Even imperfect shapes taste great.
Swaps: Vegan – use olive oil instead of butter. Savory – add 1 tsp cumin and 1/2 tsp smoked paprika. Sweet – add 1 tsp cinnamon and 1 tbsp maple syrup. Butternut squash or pumpkin also works instead of sweet potato.