Spinach & Sweet Potato Tortillas

In honor of St. Patrick’s Day, I have a variation to my Sweet Potato Tortillas. All it takes are four simple ingredients you may already have in your pantry, fridge, or freezer! They are whole food, plant-based, zero waste, oh so good…and GREEN! These tortillas freeze beautifully too. I store them in metal cookie tins in my freezer so they’re at the ready any time we’d like tortillas.

Here’s how to make them:

Cook Sweet Potatoes

I use 3 yellow sweet potatoes for this, but you could use white-fleshed Japanese sweet potatoes. Orange sweet potatoes will make a funky color when you add the spinach.

Either bake, steam, or pressure cook your sweet potatoes and then mash.

Instant Pot Method

Cook whole, unpeeled sweet potatoes in your Instant Pot.

Add water to just below level of a trivet inside the Instant Pot. Add whole, unpeeled sweet potatoes and pressure cook on high pressure 30 minutes. Do a quick release. Let potatoes cool and then simply pull off the peel (save these peels for making vegetable stock!).

Or peel and chunk the sweet potatoes, add water to just below the level of a trivet inside the Instant Pot, put the potato chunks on the trivet or in a steamer basket, cook on high pressure 2-3 minutes,  and then quick release.

Oven Roasting

You can also roast the potatoes in the oven. Leave whole and unpeeled, slice an “X” in the peel, and bake at 400˚F until soft on a piece of parchment or silicone baking mat on a baking sheet (the potatoes will ooze a sticky liquid from the “X” cut while baking and will get all over your oven if you just bake them on the rack. It’s easier to clean your baking sheet if it’s protected with parchment or silicone mat.).

Steam and Puree Greens

Steam a whole bunch of fresh greens. I used spinach and left all the stems on. If you’re using an Instant Pot, fill with water just below the level of a steamer basket, put your greens in the basket, and set the Instant Pot to Steam for “0 minutes.” Close the pressure valve. The Instant Pot will come up to pressure and then be done. Release steam and remove lid. Note: If you like cilantro, add some cilantro to your greens when you steam them for added flavor to your tortillas! This would be a great way to use cilantro stems!

Pureed steamed greens.

Put steamed greens into a blender and blend on high speed until completely smooth. If it’s too thick, add a tablespoon or so of your steaming liquid left in the Instant Pot or steamer.

Make the Dough

In a large bowl, combine the mashed sweet potato, pureed greens, and 1 teaspoon salt. Mix well.

Mixed sweet potatoes and pureed greens.

Add flour of choice, I use whole wheat pastry flour, but you could use any flour you’d like, including gluten-free, 1 cup at a time. Mix and knead until you have a firm, non-sticky dough.

Gorgeous green dough!

Cover and let rest for 15 minutes. This hydrates the flour and makes a better dough to work with. I simply flip the mixing bowl over to cover the dough.

Let rest under the mixing bowl.

Make the Tortillas

Divide the dough and roll into golf ball size pieces. Cover pieces while rolling out tortillas so they don’t dry out.

Divide the dough.

To roll out the tortillas, flatten a dough ball in your hands and then put on floured surface. Flip to get flour on both sides. Then roll out with a floured rolling pin. You’ll need to flip the dough every couple of rolls so you get a nice floured surface, otherwise the dough will stick on your counter.

Golf ball sized dough makes perfect sized tortillas

You can roll them into round shapes, but mine often come out square and odd-shaped—we love them that way! Actually, we think they roll up into burritos easier if rectangular shaped!

My tortillas tend to be square!

Cook the tortillas on a preheated griddle or pan. After a minute or so, they’ll start to puff up, letting you know it’s time to flip. Use tongs to flip them as those puffed areas can release steam and really burn your fingers badly (speaking from experience!). The second side only takes about 30 seconds or so. You’ll see those characteristic browned spots tortillas have.

Griddling the tortillas

Stack them on a plate while you’re cooking the rest of the tortillas. The steam helps keep them pliable and soft.

Stack o’tortillas!

Storing, Reheating, and Freezing

Store in a sealed container, like a metal cookie tin, in the refrigerator, up to a week.

Cookie tins are a perfect zero waste way to store tortillas without plastic!

To reheat, simply wrap in a damp towel and heat for 15-30 seconds in a microwave.

These freeze beautifully! Freeze in the metal cookie tin. You can grab however many you want later. They don’t freeze together, so you can simply layer them on top of each other in the tin without worrying about layering paper in between.


Print Pin
5 from 2 votes

Sweet Potato & Spinach Tortillas

Whole food, oil-free tortillas you and your family will love!
Course Bread, Zero Waste
Cuisine Kids, Nut-Free, Soy-Free, Tex-Mex
Keyword spinach, Sweet Potato, Whole Wheat Pastry Flour
Total Time 1 hour
Servings 40 tortillas
Author Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching


  • 3 Cups mashed white or yellow sweet potatoes
  • 1 bunch greens, spinach, kale, etc. steamed and pureed. About 2 cups of puree.
  • 1 tsp salt optional, to taste
  • 5-6 Cups whole wheat pastry flour or flour of choice, including gluten-free, plus extra for rolling out


  • Knead together all ingredients to achieve a non-sticky dough. 
  • Cover and let rest 15 minutes.
  • Roll into golf-ball sized balls for tortillas, or larger for flatbread. 
  • Roll dough to desired thickness using a rolling pin on a floured surface. 
  • Cook on preheated griddle until puffy and have characteristic brown spots, flip and cook other side.


Note: Add cilantro or even cilantro stems to your greens when you steam them if you'd like a pop of cilantro in your tortillas. This is a great way to use cilantro stems!
Store in the refrigerator for up to a week or freeze.


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