Sweet Potato “Tortillas”

Jun 23

We love Mexican food. Period. I could eat it 3 times a day, 7 days a week and be a happy, happy man.  When we decided to go paleo, the first thing that brought me to near collapse was the fact that I could no longer eat flour or corn tortillas. I questioned my commitment to the program.

Over the last few months I have been experimenting with various nut and root-based “flours” to find some sort of substitute for my long lost tortillas.  I was inspired by a segment on a Travel channel show about Brazil and how they used tapioca to make a bread-like tortilla with nothing more than water.

I’ve tried a few and nothing seemed to really survive the flavor, texture and “loaded burrito” test. The tapioca was rubbery, transparent and , like the almond and coconut flours, burst at the seams under any sort of culinary load. The reality is that these aren’t tortillas, they are crepes and their bindings just aren’t strong enough to be a vessel.

Then came sweet potato flour!  It’s lightweight, strong, mild in flavor and fantastic in texture. So exciting!

– 1 Cup sweet potato flour
– 2 eggs
– 1 cup coconut milk (lowfat recommended)
– 1 tsp salt

Whisk all ingredients in a bowl until all of the flour is disolved. This is really silky stuff and clumps at the bottom so make sure everything is very consistent.

In a non-stick pan you should not need any sort of lubricant. The mixture will definitely have a slightly oily texture on its own.  If you absolutely must, a light spritz of non-stick spray will work.  Heat your pan over a medium flame. Wait until its hot.

Add 1/4 cup of mixture to the pan, turning in spirals to create an even coating. Cook for 2-3 minutes until the mix is no longer glossy. Watch for the thin edges beginning to curl or – gasp! – brown. The finished product should be solid white. Flip out of the pan and onto a plate like a stack of pancakes. Repeat.

– Add pepper, garlic and onion powders (1 tsp ea) to the mix for a heartier flavor.
– Add vanilla and almond extract for a breakfast-style crepe.
– Coat with almond butter and fresh fruit for desert.

There’s so much more that you can do with these. We’re looking forward to your ideas!