In honor of International Sweet Potato Week (yes, it’s a thing!), let me share my life-altering recipe for sweet potato flatbreads, seasoned with an “everything” spice mix.
This is originally inspired by a reader named Jo, who commented on my 40 Ways to Cook Sweet Potatoes post, saying that she made such flatbreads and sold them from her market stand along with other breads. Such a simple, brilliant idea stuck in my head, and I vowed to try it soon.
Making grain-free sweet potato flatbreads
Jo generously explained that she makes her sweet potato flatbreads with a 1:1 mix of puréed sweet potatoes and all-purpose flour, but for both color and flavor, I decided to lean more heavily on the sweet potato and used a 2:1 ratio instead.
I also chose to make my sweet potato flatbreads with cassava flour (farine de manioc in French), which I’ve been experimenting with lately. Cassava is the tuberous root from which tapioca starch is extracted, and it is ground into a grain-free (by definition), gluten-free, paleo-friendly* flour that is quite extraordinary: it is a much better binder than other gluten-free flours, and it yields beautifully pliable flatbreads or tortillas.
Want to see just how pliable?