Skip to Content

Get recipes, tips and more! Get free recipes and exclusive content. SIGN UP!

Menu
X

Home » Cuisines » American » Sweet Potato Flatbread

Sweet Potato Flatbread

This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

This sweet potato flatbread only takes three ingredients! It does not require yeast or kneading and it is incredibly easy to make. It stays soft, tender and flexible making it perfect for sandwich wraps and if you roll it very thin, it can be used as a tortilla.

sweet potato flatbread

Sweet Potatoes Come in Different Colors

Did you know that sweet potatoes can have orange, yellow, or purple flesh?  In America what we usually refer to as an orange yam is actually a sweet potato.  The deeper the orange color, the more beta-carotene.   The flesh of the orange sweet potato has more beta-carotene than carrots.

A true yam grows in tropical climates, they have a rough, sometimes hairy skin that is difficult to peel and they are rarely seen in America.  Those tropical yams are actually poisonous if eaten raw but are safe when cooked. 

Only Three Ingredients!

This sweet potato flatbread only takes three ingredients! 

  • Sweet Potatoes
  • Flour
  • Salt

That’s it!! What kind of magic is that?! You might be skeptical that you don’t need more ingredients to make a fabulous flatbread but trust me, this is all you need.

How Do They Stay Soft?

The secret to success is all in the technique. After you cook the flatbread, stack them on top of each other and cover them with a kitchen towel. That will trap in the heat and “steam” them as they cool down. This is the critical step to keeping the flatbread soft and flexible. Don’t skip this step.

sweet potato flatbread

Why Should You Make This Flatbread?

 Well, for one thing it tastes amazing! But don’t stop there, it is also:

  • Fat-free!
  • High in fiber
  • Diet friendly
  • Super easy to make
  • Stays soft, tender and flexible
  • Plus, there is so much nutrition and vitamins in sweet potatoes that combining it into a flatbread adds a healthy punch.  This is pure genius!

What Can You Use This Sweet Potato Flatbread For?

Since it is so soft, they are perfect for sandwich wraps. If you roll them very thin, you can use them as a tortilla. You can serve them with stews and curry to use them as a dipping bread.

Get adventurous and cut them up and fry them in oil to make sweet potato tortilla chips.  Slather them with Pizza sauce and top them with cheese to make a quick pizza.

The uses for this flatbread are endless but honestly, it is so good you can enjoy it plain… no butter required. They are loaded with flavor!  

Watch our video to see just how easy it is to make this sweet potato flatbread.  They are wonderful served with a Hummus Dip, used for sandwich wraps, taco shells, breakfast burritos or just eaten plain. Try them with these Lamb Kofta Kabob Sandwiches or make a wrap using this Chipotle Pulled Pork.

sweet potato flatbread

More Easy Quick Bread Recipes

Fat-Free Cooking:

Sweet potatoes are fat-free and if you cook the flatbread on a non-stick skillet, you can make these with virtually no added fat. We used this 16 inch nonstick electric skillet and cooked two at a time to make quick work of finishing them. However, you don’t have to cook them all at once.

The dough keeps well for 4 to 5 days in the fridge. Just seal it in an airtight bag so it doesn’t dry out and then you can make fresh sweet potato flatbreads throughout the week.

What Kind of Flour Can You Use?

This recipe works great with:

  • regular all purpose flour,
  • ancient grain flours like spelt and einkorn
  •  whole wheat flour
  • and most brands of gluten-free flour.

We have made them with great success using our Ancient Grains Gluten Free Flour Blend as well as this Cup for Cup blend and this Gluten Free Artisan Blend.

If you use gluten-free flour, it will make them more delicate and difficult to work with and the dough will tear easily as you transfer it to the skillet.

To solve that problem we slid one of these flexible cutting mats under the flatbread and transferred them directly to the skillet completely intact. This technique works great with other flours that are lower in gluten as well, like spelt, einkorn, and whole wheat.

Incredibly Easy To Make

We made this flatbread by combining flour, salt, and hot mashed sweet potatoes.  There is enough moisture in the sweet potato that additional water is not needed.  The three ingredients are stirred together and divided into a log and cut into equal sections. 

Each section is shaped into a small ball and rolled thinly, then cooked in a dry skillet for a minute, flipped and cooked another minute and BOOM!  It is done! Watch the video to see how easy it is to make. 

How to Re-Heat the flatbread:

You can re-heat the flatbread in the microwave or on the stove top. Make sure you don’t over-cook them when it is time to re-heat or they will get tough and hard.

To re-heat them in the microwave, wrap them in a towel and zap them for a few seconds at a time. The microwave has a tendency to get bread products tough if you cook them too long so watch them carefully. You can even get the towel slightly damp which will hold in some steam and help keep them soft as you re-heat them.

Video: How to make sweet potato flatbread

You might also like our:

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

sweet potato flatbread

Sweet Potato Flatbread

Yield: 8 to 10 flatbreads
Prep Time: 10 minutes
Active Time: 10 minutes
Total Time: 20 minutes

This sweet potato flatbread only takes three ingredients! It does not require yeast or kneading and it is incredibly easy to make. It stays soft, tender and flexible making it perfect for sandwich wraps and if you roll it very thin, it can be used as a tortilla.

Ingredients

IF USING REGULAR ALL-PURPOSE FLOUR:

  • 2 cups regular all purpose flour (240 grams) **see notes
  • 1 teaspoon salt
  • 2 cups cooked and mashed sweet potato (about 1 pound or 454 grams) see notes

IF USING SPELT OR EINKORN FLOUR:

  • 2 1/3 cups einkorn flour or spelt flour (280 grams) **see notes
  • 1 teaspoon salt
  • 2 cups cooked and mashed sweet potato (about 1 pound or 454 grams) see notes

Instructions

  1. Blend the flour and salt together in a bowl then stir in the mashed sweet potato until the flour is completely absorbed. If the mixture seems wet and sticky then add a couple tablespoons of flour (some sweet potatoes have more moisture and will require a bit more flour). Allow the dough to rest for 5 to 10 minutes. 
  2. Dust the counter top with flour and shape the dough into a log then divide the dough into 8 to 10 portions and roll them into small balls. 
  3. Coat the dough balls well with flour and roll them out until they are about 1/8 of an inch thick (roughly the thickness of 2 quarters stacked on each other). If you want to make tortillas then roll them out a bit thinner. 
  4. Heat a non-stick pan on medium to medium low heat and cook for 1 to 2 minutes on each side. I like to flip them every 30 seconds to ensure they don't get too brown, if they are browning too fast I turn the skillet down a tad. If the dough puffs up as it cooks, just push the air bubbles out with a spatula. 
  5. Once each flatbread is cooked, stack them on top of each other and keep them covered with a dish towel. This is the secret to making sure the bread stays soft. The towel will hold in the steam as they cool down, keeping them soft. 

Notes

  1. The moisture content in sweet potatoes will vary greatly between the different varieties, cooking methods and age of the sweet potatoes. You may need to add extra flour if your sweet potatoes are very moist. Just add enough flour until it feels like a soft, workable dough. 
  2. You will need a little over a pound of uncooked sweet potatoes for this recipe. Once they are cooked the skin slides off quite easily. 
  3. The fastest and easiest way to cook your sweet potato is to microwave them. Simply pierce the sweet potatoes 4 or 5 times with a sharp knife, place them on a microwavable plate and microwave them for 10 to 14 minutes (depending on the size of the potato) until they are soft. When they are cool enough to handle but still warm, the skin practically slips right off.... so easy!
  4. You can either mash the sweet potato with a fork or give it a quick blitz in a food processor if you want a very smooth mash. 
  5. This recipe works great with whole wheat flour and most brands of gluten free flour but will be more delicate to work with. Gluten free flour is especially more difficult to work with and the dough tends to tear easily as you transfer it to the skillet. 
  6. These flatbreads store well in the fridge for 4 days or in the freezer for 6 months.
  7. Smart Points = 4 points in 1 flatbread
Nutrition Information:
Yield: 10 Serving Size: 1 flatbread
Amount Per Serving: Calories: 132Total Fat: 0.3gSodium: 249mgCarbohydrates: 28.5gFiber: 2gSugar: 3gProtein: 3.5g

Click here to follow us on Pinterest!

Please leave a comment on the blog or share a photo on Pinterest

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

Related Recipes

Never Miss a New Recipe!

Enter your email address below to sign up for our newsletter and get your free copy Weeknight Dinners from Scratch eBook!



Tuna Crudo
Previous Post
Tuna Crudo
Panzanella
Next Post
Panzanella

Mary

Saturday 3rd of December 2022

If I want a bit thicker flatbread can I just not roll them as flat and bake cook for a little longer?

Dahn Boquist

Monday 5th of December 2022

Yes, you can make them thicker and cook them a bit longer but you will want to turn the heat down a bit or the outside will burn before the inside finishes cooking.

Shop Our Kitchen

Skip to Recipe