story by JAMES CARTER photos by SERGIO ARREOLA / Unsplash
When sweet potatoes are on sale—or you’ve hit the point of sweet-potato burnout from one too many meal-prep bowls—it’s time to switch things up. If you’ve got a surplus of sweet potatoes and want to do something other than bake, mash, or roast them yet again, turning them into wraps is the move. These effortless, two-ingredient sweet potato wraps transform a humble pantry staple into something endlessly versatile. Use them for wraps, tacos, or even flatbread-style melts, all without intensive kneading or a long ingredient list—just flour and sweet potato.
To make them, start with fully cooked, well-mashed sweet potatoes. Simply combine them with flour until a soft dough forms. Resist the urge to knead; overworking the dough can make the wraps tough and chewy once cooked. A pinch of salt is always welcome, and from there, you can customize with your favorite seasonings to suit whatever you’re craving.
Tips for Making Sweet Potato Wraps
Let the dough rest. Just 15 to 20 minutes of letting the dough sit allows the gluten to relax, making the dough easier to roll and far less likely to crack. Skip this step, and the wraps will fight back.
When rolling, aim thinner than you think you need to. The wraps puff slightly as they cook, so rolling them nearly paper-thin ensures they stay soft and pliable. Use a light dusting of flour to prevent sticking, but avoid adding too much, which can dry out the dough.
Cook the wraps over medium-high heat. Too low, and they’ll dry out; too hot, and they’ll turn stiff before cooking through. Set the temperature to medium-high heat, and cook for 30 to 45 seconds per side, until bubbles form and light brown spots appear.
Check out the step-by-step instructions ahead.
2-Ingredients Sweet Potato Tortilla Recipe
Ingredients:
¾ cup flour (100g)
½ cup sweet potato, cooked and mashed (110-120g)
Instructions:
1. Mash it smooth: Make sure your sweet potato is fully cooked and mashed until silky. No chunks—this is wrap dough, not mashed potatoes night.
2. Mix the dough: Add the mashed sweet potato to a bowl with the flour and salt. Stir until it comes together into a soft dough. You want soft, slightly tacky dough—not wet.
- Too sticky? Dust in a little more flour.
- Too dry? Add water ½ tsp at a time.
4. Rest: Cover and let the dough rest 15–20 minutes. This makes rolling easier and keeps the wraps flexible.
5. Divide & roll: Divide into 4–6 balls. Roll each one very thin—almost translucent.
6. Cook: Heat a dry skillet over medium-high. Cook each wrap 30–45 seconds per side until bubbles form and light brown spots appear.
7. Steam for softness: Stack cooked wraps and cover with a clean towel to trap steam. This keeps them bendy and soft.
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