Honestly, these gluten-free sweet potato tortillas are reason enough to make tonight taco night. Especially if you serve them with our Slow Cooker Pork Carnitas.

Adam Dolge
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

15 mins
25 mins
Serves 4 (serving size: 2 tortillas)


Ingredient Checklist


Instructions Checklist
  • Poke holes in sweet potato with a fork, and cover with a damp paper towel. Place on a microwavable dish, and microwave on HIGH until tender, about 7 minutes. Remove from microwave, and let stand at room temperature until cool enough to touch, about 5 minutes.

  • Remove sweet potato flesh with a spoon, and place in a medium bowl. Discard sweet potato skin. Cool to room temperature, about 10 minutes. Add masa harina and salt, and stir until a dough forms and all masa harina is incorporated. 

  • Divide dough into 8 portions (about 1 1/4 ounces each). Roll into balls. Using a tortilla press lined with plastic wrap, press each ball into a 5-inch tortilla. Cook each tortilla in a nonstick skillet over medium until toasted on each side, about 60 seconds per side. Transfer to a plate, and use immediately or store in a plastic ziplock bag in the refrigerator up to 5 days.