Vegan Sweet Potato Tortillas | 2 Ingredients, Oil-Free

Easy and soft Vegan Sweet Potato Tortillas with only 2 ingredients! They are ready in 15 minutes and are great for tacos, burritos, quesadillas, enchiladas and more! Vegan, Oil-Free.

Vegan Sweet Potato Tortillas


Do you like sweet potato? I personally love it, and I have a lot of fun incorporating it in different recipes.

Making your own tortillas is very easy and I highly recommend you to try it if you are used to buying industrial tortillas. This recipe has become one of our favourites and I keep re-making it 🙂

Now, making your own tortillas does take more time than buying them, but honestly it is SO worth it in terms of taste and health. These tortillas taste just as good – if not better! – as the store-bought ones and are amazingly soft.


Vegan Sweet Potato Tortillas


Yes, you read that right. You will only need 2 ingredients to make these delicious and healthy tortillas. No oil or weird ingredients involved – just sweet potato and flour.

The first time I made these tortillas, I was very surprised by how soft and flexible they were considering that they don’t contain any oil. To make sure they stay flexible for a couple of days, make sure to stack the cooked tortillas on a plate covered with a clean kitchen towel while you cook the rest.

You can use these tortillas to make wraps, quesadillas, burritos, enchiladas or tacos. We love to make tacos and fill them with fresh vegetables and homemade falafels 🙂


Vegan Sweet Potato Tortillas

Vegan Sweet Potato Tortillas

I hope you guys will love these Sweet Potato Tortillas! They are:

  • Very easy to make
  • Soft
  • Tasty
  • Full of nutrients
  • Delicious


Have fun!

Nolwenn ☀



Vegan Sweet Potato Tortillas

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5 from 3 votes
Vegan Sweet Potato Tortillas
Vegan Sweet Potato Tortillas | 2 Ingredients, Oil-Free
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

These Vegan Sweet Potato Tortillas only require two ingredients and are very easy to make. They are very soft and flexible and are perfect for wraps, tacos and burritos.

Course: Lunch / Dinner, Tortillas
Keyword: Vegan Sweet Potato Tortillas
Servings: 5 medium-sized tortillas
Author: Blooming Nolwenn
  • 150 g sweet potato, mashed (3/4 cup)
  • 130 g all-purpose flour (1 cup)
  1. To a mixing bowl, add the mashed sweet potato and the flour and stir until well-combined. Use your hands to form a dough ball. It should not be too sticky.

  2. Separate the dough ball into 5 equal parts. Dust your working surface with flour and roll out each tortilla with a rolling pin (they should be roughly 1/2 cm thick). Don't make them too thin, otherwise they won't be as soft and flexible.

  3. Place the tortillas in a hot pan over medium-high heat and cook for 1 minute on both sides. Stack the cooked tortillas on a plate covered with a clean kitchen towel while you cook the rest. This will allow them to stay very flexible.



Here are some of the items I used to make these Vegan Sweet Potato Tortillas:

Non-Stick Frying Pans – I couldn’t find the exact one I use but these pans are very similar and at a great price.

Measuring Cups and Spoons – essentials for cooking and baking!

Kitchen Towels – another baking and cooking essential.

Glass Containers – these containers are great for meal prep and very handy.


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Vegan Sweet Potato Tortillas


  1. Pauline
    June 21, 2018 / 3:55 pm

    Do you need to cook the sweet potato first please?

    • June 21, 2018 / 4:41 pm

      Hi Pauline!
      Yes, you do need to cook the sweet potato first and then mash it. I like to bake it whole at 200°C for 40 minutes or until fork-tender.
      Let me know how it went 🙂
      Nolwenn ☀

      • Pauline
        June 21, 2018 / 5:51 pm

        Thank you for your prompt reply and your recipe. 😊

        • June 23, 2018 / 11:18 am

          Hi Denise!
          I haven’t tried this recipe with gluten-free flour yet, so I’m not sure how the tortillas would turn out. Would I try it, I would use a combination of chickpea flour and tapioca starch to keep the tortillas soft. I hope this helps!
          If you do try it, let me know and I can mention it in the recipe notes to help other readers 🙂
          Nolwenn ☀

          • Lisa
            October 17, 2018 / 2:38 am

            I made these with gluten free all purpose flour and OMG delicious!!!!

          • October 17, 2018 / 7:02 am

            Hi Lisa, thank you for your feedback. That’s amazing, I’m so glad you liked my recipe 😀
            Have a nice day!
            Nolwenn ☀

  2. Mayra Rivera
    June 22, 2018 / 6:32 pm

    Any recipe you can refer me to substitute the all purpose flour (wheat AND rice allergy)? Thanks!

    • June 23, 2018 / 11:22 am

      Yes, I highly recommend you to check out Ela’s recipe for Gluten-Free Tortillas 🙂
      She doesn’t use sweet potato but I’m sure you will like her recipe!
      Nolwenn ☀

  3. Violette Lehouillier Akpini
    July 4, 2018 / 1:14 am

    Hi, do I have to mix the flour and the sweet potato when it’s hot or can I wait when it’s colder?
    Thank you


    • July 4, 2018 / 8:18 pm

      Hi Violette,
      Both ways will work great, I have tried them both 🙂
      Let me know how it went!
      Nolwenn ☀️

    • July 22, 2018 / 8:31 am

      Hi James,
      Thank you very much for you comment 😀 I’m really glad you like my recipe!
      Have a nice day,
      Nolwenn ☀️

  4. dana
    August 2, 2018 / 10:10 pm

    could i use whole wheat flour in place of all purpose? thanks!

    • August 3, 2018 / 6:40 am

      Hi Dana,
      Yes, whole wheat flour will work great too 🙂 I hope you will enjoy the recipe!
      Nolwenn ☀

  5. Heather
    August 13, 2018 / 1:49 am

    Have you tried this with almond flour?

    • August 14, 2018 / 9:42 am

      Hi Heather,
      No, I haven’t tried these with almond flour so I can’t tell you how it would go 😊
      Let me know if you do 😃
      Nolwenn ☀

  6. Darlene
    August 29, 2018 / 9:58 pm

    Do these freeze well?

    • August 30, 2018 / 12:52 pm

      Yes, they do freeze well 🙂
      Have a nice day,
      Nolwenn ☀

  7. Erica
    October 5, 2018 / 1:06 am

    Can you please convert the recipe to cups? I tried on my own but some things convert differently. For instance, 130 gram of flour is a cup and then when I look up how many grams in a cup it’s 150g per cup so I’m getting very confused 🤷‍♀️ Thank you.

  8. Willow
    October 14, 2018 / 9:48 pm

    I’m at ballet school and have just made these to take for my lunch to dip in salsa, I’m very impressed as I tried one, loved it and got my housemates to try it and they loved it!

    Tips on how to store and how long they last?

    • October 15, 2018 / 3:41 pm

      Thank you for your sweet comment, I’m really glad you and your housemates liked my tortillas 🙂
      They should stay soft and flexible for a couple of days if you keep them stacked on a plate covered with a kitchen towel. They are also great for freezing.
      I hope this helps!
      Nolwenn ☀

  9. Molly
    October 31, 2018 / 6:00 pm

    Your recipes all look amazing, but I am MOST impressed by your kind and responsive comments. Reading your blog is a delight!

    • October 31, 2018 / 10:09 pm

      Wow, thank you very much for your kind comment, Molly! I really appreciate it 🙂
      I hope you will continue to read my blog 🙂
      Nolwenn ☀

  10. Lau
    November 26, 2018 / 2:42 am

    Hello . Can I make them with almond flour. It will work ? Thanks

    • November 27, 2018 / 5:11 pm

      Hmm it might work, but I would add a few tablespoons of tapioca flour to help the dough be flexible since there is no gluten in almond flour.
      Do let me know how it goes if you try this recipe with almond flour 🙂
      Nolwenn ☀

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