Being gluten-free doesn’t have to be hard. Yes, while it is definitely challenging the first time around, we’ve noticed that the easiest way to avoid gluten is to eat unprocessed, single-ingredient foods, and read the labels of the food you buy. We say, forget the store-bought gluten-free goodies and make some delicious sweet potato tortillas instead. We’ll help!

This recipe is easy, healthy and versatile – you can use these tortillas or rotis to make savory breakfast wraps with eggs and avocados, sweet rolls with cinnamon apples and nut butters or wholesome dinner wraps with grilled fish and fresh veggies. The combinations are limitless.

Ingredients:

2 cups sweet potato (mashed)

1 cup cassava flour

1/4 tsp sea salt (optional)

For the sweeter version add 1 tsp cinnamon powder

For the savory version add 1/2 tsp paprika, onion powder, garlic powder and some dried herbs

Instructions:

Cut the sweet potato into cubes and steam it in a pan with 1” water until soft. Drain and blend it until it turns into a puree.

Stir the mashed sweet potatoes together with cassava flour in a bowl until smooth.

Divide the dough into 8 equal parts, dust a clean surface with cassava flour, and press/roll out into 1/4” thick tortillas.

Heat a skillet over medium heat, drizzle lightly with olive oil or ghee and cook on each side until golden brown.