Soft Sweet Potato Tortillas – Flexible and Perfect for Wrapping

These Sweet Potato Tortillas quickly became one of those recipes I’ve already made several times. I started with a simple idea, using a large, soft sweet potato, and ended up with something that feels both comforting and a little special. The dough comes together so easily, and as soon as you start rolling it out, you can already tell it’s different.

What I love most is the texture. They turn out incredibly soft, almost pillowy, but still flexible enough to wrap without cracking. That slight natural sweetness from the potato makes them taste amazing even on their own, warm from the pan. And honestly, I was surprised by how elastic they are, much more than you’d expect from a dough like this.

They’re perfect for wraps, quick lunches, or even just torn and dipped into something simple. I also like that they feel a bit more nourishing than regular tortillas, without being complicated or fussy to make.

If you’ve never tried making tortillas at home, this is such a forgiving and rewarding place to start. I love how moist and beautifully soft they turned out, and I think you will too.

How to make sweet potato tortillas

Begin with baking, boiling, or steaming the sweet potato until very soft. Mash it until completely smooth, making sure there are no lumps, then let it cool slightly.

In a large bowl, combine the mashed sweet potato with the salt, baking powder, and olive oil. Gradually add the flour, mixing as you go until a dough begins to form.

Knead the dough for 2–3 minutes until smooth and soft. It should be pliable but not sticky. If it feels sticky, add a little more flour; if it’s too dry or cracking, add a teaspoon of water.

Cover the dough and let it rest for 15–20 minutes.

Shape the tortillas

Divide the dough into 8 equal pieces (or more if you prefer smaller tortillas). Roll each piece into a ball.

On a lightly floured surface, roll each ball into a thin circle about 9 inches (23 cm) in diameter, keeping them as thin as possible without tearing.

Cook the tortillas

Heat a dry pan over medium-high heat. Cook each tortilla for a few seconds per side, until light golden spots appear and the tortilla puffs slightly without becoming crisp. Work carefully and fairly quickly, as these tortillas cook fast. Watch them closely and avoid overcooking, since that will make them dry and less flexible.

Remove them from the pan while they’re still soft so they stay pliable and easy to roll or fold without cracking.

Once cooked, stack the cooked tortillas and cover them immediately with a clean towel to keep them soft and warm.

Serve warm and enjoy their soft, flexible texture and subtle natural sweetness, perfect for wraps, fillings, or simply on their own, fresh from the pan.

You have to try these homemade sweet potato tortillas. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other tortilla recipes you may like to try

Try these soft and flexible Homemade Flour Tortillas made from simple pantry ingredients. Easy to roll, cook, and perfect for wraps, tacos, or quesadillas.

You will love these cheesy, flavorful Beef Quesadillas packed with seasoned beef and melted cheese. Quick to make, crispy on the outside, and perfect for a satisfying meal.

For your next BBQ try these fun and delicious Layered Tortilla Kebab Skewers made with seasoned meat and tortillas. Grilled to perfection for a unique, flavorful twist on kebabs.

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