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Sweet Potato Flatbread

This easy 2-ingredient sweet potato flatbread is the perfect side dish to serve with soup, stews, curries and more.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: 2 ingredient, bread, easy, flatbread, sweet potatoes, tortillas, vegan
Servings: 8 flatbreads
Calories: 100kcal
Author: Tonje



For rolling out the flatbread


  • 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.


Calories: 100kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2359IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg