Directions
- Cut sweet potatoes into cubes, toss in oil and salt, and pepper.
- Roast sweet potatoes on a foil-lined cookie tray, for 30 min at 425 degrees or until soft.
- Mix in 1 1/4cup cassava flour, 1/4 tsp baking soda, and 1/4 tsp salt to form a dough.
- KInead until it all sticks together. Add in water or extra flour as needed.
- Cover the bottom of the pan with oil, and heat over medium heat.
- Roll out tortillas to 1/4 inch or thinner and fry in oil.
Recipe Note
Store extra in an air-tight container, and use within 4 days.
If you make these Sweet Potato Tortillas and post them, don’t forget to tag us at @tonomiflour. We can't wait to see your dish!