You need just three simple ingredients to make homemade vegan sweet potato flatbread. Sweet potato purée, flour and water, with a pinch of salt if you like, combine to make the most delicious sweet potato wraps. They’re perfect for sandwiches, dipping, serving with a curry, making into gyros or however you love to eat flatbreads.
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Sweet potato flatbread is also really quick to make as there is no yeast involved, so no rising time.
My whole family really loves these flatbreads and I love knowing that they’re getting a portion of vegetables with their meal.
How difficult are these flatbreads to make?
It’s really very simple to make sweet potato flatbreads.
You will need some sweet potato purée. I like to make batches of this to keep in the freezer as it is brilliant for adding to sauces and recipes like pancakes, waffles and macaroni cheese.
Once you have your sweet potato purée you will need to mix it with flour to make a dough. Add a little water if needed and a pinch of salt if you want to.
The dough can be a little sticky when rolling out so do this on a lightly floured surface. Then cook each flatbread on a griddle pan or frying pan – you don’t need any oil. Wrap up in foil or a clean tea towel to keep warm while you cook the others.
What ingredients do you need to make sweet potato flatbread?
You need just three basic ingredients to make sweet potato flatbread:
- sweet potato purée
- plain flour
However, you can also add a pinch of salt if you like. Salt is best left out for babies and young children.
How do you make sweet potato purée?
Peel and chop a large sweet potato. Steam or boil until soft.
You could mash it if you don’t have a blender but it won’t be quite so smooth.
You will need 200g purée for this recipe. Freeze or refrigerate any of the leftovers in a small pot or ice cube tray to add to pancakes, dips, sauces or your other favourite recipes.
Do you need any special equipment to make these flatbreads
You will also need:
What to serve with sweet potato wraps
To be honest these flatbreads are delicious whatever you serve them with. When I photographed this recipe I served it with courgette and chickpea curry.
Here are some more ideas:
- Baby friendly hummus
- Beetroot dip
- Tortilla pinwheels
- Rainbow wraps
- Baked cauliflower falafel
- One pot potato and chickpea curry
- Mixed vegetable curry
- Easy red lentil dal
- Sweet potato, lentil and coconut curry
- Vegan jackfruit gyros
- Roast cauliflower hummus
Pin this sweet potato flatbread recipe for later
How to make sweet potato flatbread
Sweet potato flatbread
- 200 g sweet potato purée
- 200 g plain flour plus extra for rolling
- Pinch salt optional
- 1-2 tbsp water add slowly if needed
To make the purée
If you haven’t made your purée yet you will need to peel and chop your sweet potato into chunks.
Boil or steam for 10-12 minutes until soft.
Drain and allow to cool.
Purée with a blender or food processor until smooth.
To make the flatbreads
Place 200g plain flour in a large mixing bowl.
Use your fingertips to rub 200g cold sweet potato purée into flour until you have the consistency of breadcrumbs. Add a pinch of salt if desired.
Use your hands to form into a dough and if needed add a little water gradually until you have a smooth dough. Only add a little water at a time or your dough may end up sticky.
Roll into six small balls.
Lightly flour your work surface and roll out into flatbreads with a rolling pin. Dust a little flour onto your rolling pin if your dough is sticky.
Heat your pan over a medium heat and fry for 2 minutes on each side, turning with a spatula.
Serve immediately or wrap up in a clean tea towel or foil to keep soft while you cook the rest.
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