Name: Parmesan and Sweet Potato Tortillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: International
Ingredients: 1 medium sweet potato (cooked and mashed, about 1 cup); 1/4 cup grated Parmesan cheese; 2 eggs; 1/4 cup tapioca flour or cornstarch; 1/4 teaspoon salt; 1/4 teaspoon garlic powder (optional)

These are not your regular tortillas. Sweet potato gives them color and natural sweetness, Parmesan adds that savory depth, and they come together with just a few ingredients. Gluten-free, flexible, and my kids love them.

Ingredients

Servings: 6

1 medium sweet potato (cooked and mashed, about 1 cup)
1/4 cup grated Parmesan cheese
2 eggs
1/4 cup tapioca flour or cornstarch
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)

Instructions

Blend or whisk the mashed sweet potato, eggs, Parmesan, tapioca flour, salt, and garlic powder until smooth.
Heat a nonstick skillet over medium-low heat and grease lightly.
Pour about 1/4 cup of batter and spread into a thin circle.
Cook 2 to 3 minutes until edges lift and bottom is set.
Flip carefully and cook 1 to 2 minutes more.
Repeat with remaining batter.

Vivi's Notes

Use them as wraps for breakfast burritos, lunch wraps, or serve alongside soups. Store in fridge up to 3 days separated by parchment paper.

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Parmesan and Sweet Potato Tortillas

Ingredients

Instructions

Vivi's Notes

Get the full recipe

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