Sweet Potato Flatbread

Sweet Potato Flatbread

Sweet Potato Flatbread – a fun way to eat one of the healthiest foods around.

5 from 1 vote
Sweet Potato Flatbread
Sweet Potato Flatbread
Calories: 1157 kcal
Author: Michaels Holistic Healing
  • 2 cups garbanzo bean flour
  • 2 cups sweet potato cooked and mashed
  • 1 tsp sea salt
  1. combine flour and salt until well combined

  2. add sweet potato to the mixture and blend until well mixd, if mixture is sticky add a little more flour 1 tsp at a time

  3. allow the dough to rest for 5-10 minutes

  4. 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. 

  5. Coat the dough balls well with flour and roll them out until they are about 1/8 of an inch thick. If you want to make tortillas then roll them out a bit thinner. 

  6. 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. 
  7. 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. 
Recipe Notes
  • 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. 
  • 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. 
  • 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. 
  • These flatbreads store well in the fridge for 4 days or in the freezer for 6 months.
Nutrition Facts
Sweet Potato Flatbread
Amount Per Serving
Calories 1157 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 1g 5%
Sodium 2625mg 109%
Potassium 2926mg 84%
Total Carbohydrates 192g 64%
Dietary Fiber 33g 132%
Sugars 37g
Protein 57g 114%
Vitamin A 756.7%
Vitamin C 7.7%
Calcium 18.8%
Iron 73.8%
* Percent Daily Values are based on a 2000 calorie diet.


Since it is so soft, they are perfect for sandwich wraps. If you roll them very thin, they can be used 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.

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