- The dough is sticky, what should I do?
- The water content of sweet potatoes varies. If it sticks, add more flour spoonful by spoonful until it becomes kneadable.
- Can I freeze them?
- Yes! Cook them halfway, stack them separated by baking parchment, and pop them in the freezer. Reheat in a frying pan when using.
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Cinnamon Koesister (Cape Malay doughnuts)
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Sweet potato tortillas
This recipe is a brilliant way to sneak extra vegetables into a staple food. The sweet potato not only adds a beautiful orange colour to the flatbread but, due to its starch content, keeps the dough incredibly soft and pliable even after cooking – unlike many other homemade tortillas which tend to break. Perfect for wraps, or even on their own alongside a dip.
Ingredients
300
g
Sweet potato (weighed after peeling)
150
g
Wholemeal flour (plus extra for rolling)
2
tbsp
Olive oil
1
tsp
Salt
50
ml
Tepid water (as needed)
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Equipment Needed
- Saucepan for boiling potatoes
- Potato masher
- Pastry board
- Rolling pin
- Non-stick frying pan (preferably heavy-based)
Allergen Information
Cereals containing gluten
Instructions
1
✓
Peel the sweet potato, cut into cubes, and boil in salted water until tender (approx. 10-12 minutes).
Tip: The smaller you cut it, the faster it cooks.
2
✓
Drain and leave in the colander to steam for a few minutes so excess water evaporates. Then mash until completely smooth.
Tip: It is important that no lumps remain, as they will tear the dough when rolling.
3
✓
In a bowl, mix the flour and salt. Add the sweet potato purée and the olive oil. Start to knead together.
Tip: The warmth of the sweet potato helps the gluten strands in the flour to relax, making the dough more pliable.
4
✓
If the dough is too dry and crumbly, add water little by little. If too sticky, add more flour. Knead into a smooth, elastic ball.
Tip: The goal is a dough with a playdough texture that doesn't stick to your hands.
5
✓
Divide the dough into 4 balls. Cover them with a tea towel to rest for 10 minutes.
Tip: During resting, the gluten structure relaxes, making it easier to roll out thinly without springing back.
6
✓
On a floured surface, roll out the balls into very thin circles (approx. 2 mm).
Tip: Rotate and flour continuously while rolling to prevent sticking.
7
✓
Heat a dry frying pan (no fat) over a medium heat. Cook the tortilla for 1-2 minutes per side until brown spots appear and it puffs up.
Tip: Do not overcook, or it will dry out and crack instead of bending.
8
✓
Immediately place the cooked tortillas between a clean tea towel to soften in their own steam.
Tip: This step is crucial! If it cools in the air, it becomes hard; but in the steam, it softens.
Recipe FAQ
Ingredients
- 300 g Sweet potato (weighed after peeling)
- 150 g Wholemeal flour (plus extra for rolling)
- 2 tbsp Olive oil
- 1 tsp Salt
- 50 ml Tepid water (as needed)