Gluten Free Sweet Potato Tortillas

 This week for Sunday Funday, we're being asked to make something with Tortillas.   Karen of Karen's Kitchen Stories is our hostess and asked us to make a recipe using tortillas, either flour or corn, or make our own tortillas.  Well, I had to make my own tortillas.   I've been making various versions of tortillas for years.  

Now, I might be a bit obsessed with gluten-free items lately, well, not really, but so many people I know are eating or attempting to eat gluten-free these days, and I've been playing with a lot of gluten-free recipes.    A few years ago, I even made some Cauliflower Tortillas.  And they were good.  Also gluten-free and keto as well.  Cause why not? 

I made some awesome Sweet Potato Tortillas a couple of years ago, and thought I'd revisit them again; however, this time around, I made them with some gluten-free flour instead of the masa.     

I had a lone sweet potato in the pantry. I kept meaning to eat it, but then the potatoes beside it sprouted. 

And they are now in a pot with some dirt over them, waiting to make more potatoes, whereas the sweet potato has been made into these little bites of yum.  

I had some of my Firehouse Chili in the freezer, and I was going to use it to make part of the filling.    At least that was the plan, until I got home late and ended up eating the chili for dinner.   So I pivoted, I cooked a pot of beans for refried beans,  and used them as a topping along with some shredded lettuce and tomato, and a dollop of sour cream. 

  And life was good.   Well, sorta.   My tortilla press isn't here (it's in storage), so I decided to roll out the tortillas. They're much easier to make in a tortilla press.  However, the very thick batter was not conducive to being rolled out.      I actually pressed them out into a rough tortilla shape and thickness in between two sheets of greased (with non-stick cooking spray) parchment paper after dolloping 1/4 cup of batter onto the paper.  Actually, I used a 1/4 cup cookie scoop for these tortillas, and it was the perfect amount.  I thought. 

   I also have to say I like my original recipe better, but this one works well too.    It's more like a thick batter than dough, and the basic recipe makes up to 18 tortillas, depending on how big you make them. 

I had some adventures along the way, but I persevered and ended up with enough tortillas to either feed a teenage boy for a day or an old woman for a few weeks. 

 I'm the old woman here, just in case you were wondering.   I discovered that I couldn't just swap out masa flour for gluten-free flour without making a lot of adjustments.  I also added in some besan (chickpea) flour because I like it, and the dough was a touch too soft without it.   It was also tricky getting the very 'fluid' tortillas into the pan to quickly dry-fry them.  

I transferred it to the pan using the paper I'd patted out the tortilla in, and then peeled off the paper as the tortilla was cooking and firming up. 

As I said, my tortilla press is in storage, but I managed to figure out how to make the tortillas anyway, and I now have lots in my freezer for future meals.   I had tried to pat them out between some plastic wrap, with a little gluten-free flour, and that was a major flop.  So I pulled out the parchment paper and tried it with that, and discovered that gluten-free flour becomes rather glue-like when moistened. So I tried spraying the paper with some cooking spray, and that was the ticket.    This was an interesting trial.  😉

At least I got a lot of tortillas out of it, for future meals.   

Gluten Free Sweet Potato Tortillas

Yield: 18+ tortillas

Author: Sid's Sea Palm Cooking - Adapted from many recipes

A different take on tortillas. Using Sweet Potatoes as a base, and making it gluten-free to boot. These make a lovely folding-style tortilla.

Ingredients

• 1 cup cooked and mashed Sweet Potato
• 2 eggs
• 1/2 cup water + adding more water as needed a tablespoon at a time
• 1 1/2 cups gluten-free flour
• 1/2 cup Besan Flour (Chick pea flour)
• 1-2 teaspoon cumin, add more if desired 1/4 teaspoon at a time
• 1/2 -1 teaspoon salt
• 2 -3 tablespoons finely minced jalapeno

Instructions

1. In a large bowl, mix all the ingredients together until they become a thick, stiff batter.
2. Spray a piece of parchment paper with some cooking spray and dollop a 1/4 cup of batter onto it. Top it with another piece of greased parchment paper and pat the batter out into a round, and the thickness you want.
3. Prepare a pan with some non-stick spray, if needed, on medium-high heat and place the tortilla into the pan, keeping the parchment paper on one side, and as soon as the tortilla starts to cook, lift the parchment paper off. Cook on each side for about 40 seconds on medium-high heat. Set aside while cooking the rest of the tortillas.
4. Serve with either some homemade chili or my fave, some refried beans, and top with lettuce, chopped tomato, olives, and some sour cream. Fold up over the filling and eat.

 

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Here's what my fellow Sunday Funday bloggers shared:

• Bacon and Egg Breakfast Quesadillas by Food Lust People Love
• Baked Vegetable Chimichanga by Mayuri's Jikoni
• Easy Enchiladas by A Day in the Life on the Farm
• Crock Pott Quesabirria by Amy's Cooking Adventures
• Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
• Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
• Shrimp Tacos with Coleslaw by Making Miracles
• Vegan Samosadillas by Snehas Recipe

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