Sweet Potato & Spinach Tortillas
Whole food, oil-free tortillas you and your family will love!
Servings: 40 tortillas
Ingredients
- 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
Instructions
- 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.
Notes
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.