2-ingredient sweet potato flatbread is the perfect side dish to serve with any meal. They are easy to make, taste great, and have an amazing soft texture.
This easy sweet potato flatbread recipe has quickly become my go-to sweet potato tortilla, and easy bread side dish for dinner.
It's so quick and simple to make on the go, but you can also make a bigger batch and freeze some down for later if you prefer.
A great way to use up leftover mashed sweet potatoes, and a fantastic alternative to store bought sweet potato wraps.
Why you'll love it
- Easy to make
- Only 2 ingredients needed
- Quick and easy flatbread
- Pair perfectly with stews, soups and more
- Kids love it
- Vegan, vegetarian, dairy free and nut free
- Stores great, and can be frozen too
- Can also be used for wraps
Only 2 ingredients are needed to make these easy flatbreads.
Sweet potato: Cook raw or frozen sweet potatoes.
All-purpose flour: The flour allows the flatbread to keep its shape. You can also use whole wheat flour for a more filling version.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Peel and dice the sweet potatoes. Boil them in water until they are soft enough to easily pierce with a fork.
Two: Drain off the excess water, and use a potato masher or a fork to mash the potatoes. Allow this to cool down a little.
Three: Combine equal amounts of mashed sweet potatoes and flour in a mixing bowl, and mix to form a dough. Split the dough into 8 similar sized pieces.
Four: Use a rolling pin to roll the flatbread thinly on a generously floured surface. Then, cook in a frying pan or skillet on medium to high heat for a few minutes on both sides, until the bread is golden on the surface.
Set the bread to the side, and repeat step 4 for each of the 8 pieces of dough.
- Make sure to cook the flatbread in a dry pan. No oil or cooking spray is needed.
- You will have to use quite a lot of flour when rolling out the flatbread, about ½ to ¾ cup.
- If you don't have a rolling pin, you can try pressing out the flatbread with your hands.
- The flatbread might be a little stiff when it's freshly cooked. I like to store them on a plate covered by a clean kitchen towel. This keeps them a little warm, but also softens them.
- You can also use a combination of regular potatoes and sweet potatoes.
These flatbreads are best served as a side dish for lunch or dinner. I love to use them to scoop up delicious curries, stews, soups and sauces.
You can also use this as a wrap, for example with Avocado Chicken Wraps.
Here are some entrees I think would pair perfectly with these flatbreads:
- Butter Bean Stew with Chorizo
- Instant Pot Chicken Stew
- Instant Pot Tomato Soup
- Pumpkin and Sweet Potato Soup
- Sausage and Bean Stew
- Mushroom Curry
- Basa Fish Curry
Seasoning: This flatbread is plain and unseasoned, but you can of course season them however you like. Try adding some garlic powder, cumin, Italian seasoning, nigella seeds or smoked paprika for added flavor.
Cheesy flatbread: As soon as the flatbread is cooked, add some shredded cheese or Parmesan on top, and roll up the breads.
Sweet potato lefse: Spread butter on top of the flatbread, and sprinkle sugar and cinnamon on top. This is a fun version of traditional Norwegian lefse, and it's a delicious sweet flatbread.
Gluten free version: You can make this recipe using a gluten free flour blend. You can find these in the gluten free section in most large supermarkets.
Store leftover sweet potato flatbread in a sealed container for up to 3 days. You can reheat it in a microwave, but I prefer to serve them cold.
These can also be frozen for up to 3 months. Defrost overnight, and serve them warm or cold.
I love to prepare a big batch of flatbread, and freeze some down for later. It's so easy to double the recipe, and this is a great way to use up a surplus of sweet potatoes.
Frequently asked questions
You can use sweet potato flatbreads as tortillas, and make wraps with them. You can also serve it with curries, stews and soups.
Yes. If you have leftover mashed sweet potatoes, or you buy store bought mash, you can use them to make wraps or tortillas.
Naan is a type of flatbread. It's usually made with yeast, which makes it thick and fluffy. This unleavened flatbread is thin, like a tortilla, and has a very different texture to naan.
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Sweet Potato Flatbread
- 1 cup mashed sweet potato (1 large sweet potato)
- 1 cup all-purpose flour
For rolling out the flatbread
- ½ cup all-purpose flour
- Peel and dice sweet potato.
- Boil the potatoes in water until they are soft enough to easily pierce with a fork.
- Drain off the excess water, and use a potato masher or a fork to mash the potatoes. Allow the mash to cool down a little.
- Combine equal amounts of mashed sweet potatoes and flour in a mixing bowl, and mix to form a dough. Split the dough into 8 similar sized pieces.
- Use a rolling pin to roll the flatbread thinly on a generously floured surface. Then, cook in a frying pan or skillet on medium to high heat for a few minutes on both sides, until the bread is golden on the surface.
- Set the flatbread to the side, and repeat step 4 for each of the 8 pieces of dough.
- Cook the flatbread in a dry pan. No oil or cooking spray is needed.
- You can add seasoning to the flatbread if you like. Nigella seeds, cumin or smoked paprika can be great options.
- Store leftovers for up to 3 days, or freeze for up to 3 months.