Homemade SWEET POTATO Tortillas!

Let’s face it, everyone LOVES TACOS!  And there’s nothing wrong with CORN tortillas, but by now, if you are following me, you know that I stay away from flour  tortillas.  There is just no NUTRIONAL value in white flour.  So it’s either WHOLE WHEAT, CORN or a large piece of BIBB or ROMAINE lettuce that I used as my shell.

Until I discovered this recipe from one of my challengers in my groups! A gal I met on instagram and we hit it off immediately.  I adapted these to the ingredients that I had on hand that day that I made them, and I haven’t stopped making them everyone weekend since!

So here you go:


1 SERVING is 2 Tortillas or 1 YELLOW for all my FIX PORTION CONTROLLED peeps

1 1/2 cups of mashed sweet potatoes
1/4 c + 2T of plantain flour
2T + 2t coconut flour
1/4 t salt
Coconut oil spray
{Other spices like cinnamon, cayenne, onion power, garlic power, paprika, or anything else!}


  1. I cook my sweet potatoes in an #instantpot!  So SIMPLE!  you can bake them too! Just make sure to take the skin off.
  2. MASH the sweet potatoes and then MIX all of the ingredients until smooth!
  3. Scoop 1/4c of the dough and roll in a ball, then place on WAX (parchment) paper and flatten.  Put another piece of WAX paper on the top, and roll until flat and in a circl, trying to the keep the thickness even throughout.
  4. Heat plan on medium heat, spray with coconut oil spray.
  5. Once hot, peel off one side of the paper and place the tortilla flat onto the pan.  Let is cook for about 30 seconds, then gently peel the top layer of paper off.
  6. Heat for about 4-5 minutes, depending on your heat, and flip!
  7. Continue to cook to your desired liking. Cool on a drying rack.
  8. Repeat steps until all dough is used.


Hope you enjoy and this helps make TACO TUESDAY the healthiest and YUMMIEST ever!



Subscribe to Lori Miggins Fitness Now
Stay updated on events and programs with weekly emails!
We respect your privacy and look forward to sharing with you!