2cups mashed sweet potatoes (2 medium sweet potatoes)
2-3cups of whole wheat flour (see notes for substitutions)
1/2 teaspoon baking powder
1/2 teaspoon salt
Cook the sweet potatoes. Peel and cube the sweet potatoes. Use a basket steamer for cooking the sweet potatoes. Likewise, boil them in plenty of water. Alternatively, you can bake them. The potatoes should be very tender when pierced with a fork.
Mash the potatoes. Add the cooked sweet potatoes to a medium bowl. Use a potato masher or electric beater to mash the sweet potatoes.
Make the dough. In a different mixing bowl, combine 2 cups of flour with the baking powder and salt. Then add 2 cups of mashed sweet potato. Measure out another cup of flour to have handy. Use your hand to mix the flour and potatoes. Add more flour until you have a soft but pliable dough that can form a ball. The dough should be stiff enough that you can handle it.
Preheat the oven. Line a baking tray with parchment paper or a silicone baking mat when baking the flatbread. Use 2 trays if you have them. Preheat the oven to 425 F. (220 C.). If you are frying them, just ready the pan.
Roll the flatbread. Lightly coat a large, flat surface with flour. Roll the dough into a cylinder shape can cut it into 6 even pieces. Roll each into a ball. Use a rolling pin or your hands to form flatbreads about ¼ of an inch thick. Don't stack the unbaked flatbread.
Bake or fry. To bake, place each flatbread separated on the baking trays. Place them in the oven and bake for 8 minutes. Flip them and bake for another 4-5 minutes until they are brown and firm. To fry, heat a frying pan over medium heat. Add a flatbread and cook for 2 minutes until brown on the bottom. Flip and cook the second side. Repeat for each flatbread.
The cook time is based on 15 minutes for steaming the sweet potatoes. You may need more time depending on how you cook them.
The nutritional information is based on 3 cups of whole wheat flour.
You may need to add more than 3 cups of flour depending on the moisture in your mashed sweet potatoes and the type of flour used. Boiling or steaming sweet potatoes makes them moister than baking or microwaving, which will also impact the amount of flour you'll need.
If you want to make thinner sweet potato tortillas using a tortilla press, be sure the dough is not too sticky. If the dough becomes unmanageable, add more flour and start over.
Store flatbread in an airtight container in the refrigerator for 7 days.