Sweet Potato Tortillas
These tortillas are amazing. They're grain and gluten free, soft and incredibly flavorful. And to boot, paleo and AIP friendly!
You can make the sweet potato puree several ways: roasting, steaming, microwaving or even boiling a sweet potato. I prefer the first two methods because I think it retains more flavor (and nutrients) that way. If you are steaming your sweet potato peel it first, steam, then puree in a food processor or blender. If you are roasting leave the peel on, roast, then scoop out flesh when you're done and process in a food processor or blender.
I highly suggest using a tortilla press to make these tortillas. If you do, make sure you press them between two pieces of plastic or cling wrap so the dough doesn't stick to the press. If you don't have a press you can roll each tortilla out between two pieces of parchment paper with a rolling pin (or a bottle of wine in a pinch).
If you can, recruit some help! Get your kids to form the balls and press it out, while you cook them. It'll go by in a breeze.
Let them cool on a cookie rack if you're not going to use them immediately before storing, as the condensation can soften the cassava and make them stick together. They will have to be reheated before being used (my favorite way is over an open flame for a little bit of char).
The recipe is generous and makes about 25 tortillas. You can easily halve the recipe and adjust it for how large (or small!) your sweet potato is.
The recipe comes from the super talented Nicole at Heal Me Delicious. Check her out if you're looking for AIP recipes, she's got so many.
Note: make sure your skillet is very hot before cooking the tortillas.
SWEET POTATO TORTILLAS
INGREDIENTS
3 cups cassava flour
6 tbsp tapioca starch (also known as tapioca flour)
1 cup olive oil
2 cups sweet potato puree
1.5 tsp garlic powder (optional, depending on how garlicky you like things)
3 tsp sea salt
handful of chopped cilantro or chives (optional)
room temperature water, as needed
Line your tortilla press with two sheets of plastic.
In a large bowl mix the cassava flour, tapioca starch, olive oil, sweet potato puree, garlic powder, sea salt and herbs. Stir until the ingredients clump together.
Work the dough with your hands until it comes together. If it is crumbly add 1 Tbsp of water at a time until it is smooth and pliable.
Divide the dough into 4 pieces. Each piece should be enough for 6 smaller, even sized pieces. Roll them into balls.
Heat the skillet on high heat for 2 minutes. Place the first ball in your tortilla press and press out, rotating the tortilla once 180 degrees so you have an even circle around 5 inches in diameter. Alternately, roll out between two pieces of parchment paper using a rolling pin, until it's about 1/8 inch thick.
Once the skillet is very hot, carefully peel the top sheet of plastic (or parchment) from the tortilla. In a swift motion, carefully flip the tortilla off the bottom sheet of plastic or parchment paper into the palm of your hand. Place directly into the hot skillet.
Cook 20-25 seconds per side. Continue with remaining balls of dough.
Storage: Wait until tortillas cool off entirely before stacking. Store in a sealed container in fridge. If you are freezing these I suggest separating them with parchment paper so they don't stick to each other, and letting thaw before using them again.
