You need just three simple ingredients to make these homemade sweet potato flatbreads. Sweet potato purée, flour and water, with a pinch of salt if you like, combine to make the most delicious vegan sweet potato wraps.
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Sweet potato flatbreads are perfect for sandwiches, serving with dips, mopping up a curry, making into gyros or however you love to eat flatbreads.
They're 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.
Easy to make
It’s really very simple to make sweet potato flatbreads.
First 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.
That’s it!
They're so easy that you could even get your kids involved in making them. See more easy recipes for kids to cook.
What ingredients do you need to make sweet potato flatbread?
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
You need just three basic ingredients to make sweet potato flatbread:
- sweet potato purée
- plain flour
- water
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.
Use a hand held blender*, food processor* or high speed blender* and blend until smooth.
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
As mentioned above you will need a blender* or hand held blender* or food processor* to make the sweet potato purée.
You will also need:
- rolling pin*
- mixing bowl*
- frying pan* or griddle pan*.
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
- Sweet potato katsu curry
- Loaded ajvar flatbreads
How to make sweet potato flatbread
Please do not reproduce this recipe without permission.
If you've made this recipe please a leave a star rating and comment below. Thank you
Sweet potato flatbread
Ingredients
- 200 g sweet potato purée
- 200 g plain flour plus extra for rolling
- Pinch salt optional
- 1-2 tablespoon water add slowly if needed
Instructions
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. You may not need any.
- 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.
Nutrition
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This recipe was featured in The Guardian in a piece about three-ingredient recipes.
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Marisa
My very fussy 5 year old son loved these! He ate them like pancakes with cinnamon and sugar and said he wanted them dit breakfast too. First time he has gone anywhere near sweet potato in years!
Mandy Mazliah
I'm so glad to hear that Marisa - I love that these flatbreads can be enjoyed sweet or savoury. So glad he loved them!
Jacqueline Parkinson
I work with children on very limited diets and made these flatbreads in a therapy session with a boy. They ticked the beige, dry box for him and he ate a whole one in one session. We then had them as part of our family dinner and they are delicious and so easy. They will be a regular in my therapy sessions. thank you
Mandy Mazliah
I'm so glad to hear that Jacqueline - we love these flatbreads too
Elliot
We had some sweet potatoes left over and decided to turn them into bread using this recipe... which turned out to be a GREAT plan. Worked so well. Super quick, easy and tasty. Almost had some left for the kids... definitely recommend giving this a go.
Mandy Mazliah
So glad you enjoyed them Elliot!
Clare F
This flatbreads were great. I was very lazy and after pureeing the sweet potato in the food processor added the flour and then the water too. It seemed to work. I did have to use quite a bit of flour to stop them sticking when rolling them out, but I have the same problem with normal flatbreads too!
Mandy Mazliah
Thanks so much Clare - that's great to hear! Maybe next time try them without adding any water to see if that makes them easier to roll out.
Zuza
I used a magimix:
- first to puree the sweet potato,
- then to pulse the flour
- while adding sweet potato (a teaspoon at a time).
A couple of cautious splashes of water with machine running = done.
Dough was barely sticky after resting a while & it was possible to roll it out very thin (on a non-stick sheet).
Amazed how well this dry-fried. Used purple sweet potato - a lovely pale mauve after frying.
Thank you.
Mandy Mazliah
Thanks for the detailed comment - this will be useful to many people I'm sure. Will have to try with purple sweet potato!
Laura
These were excellent Mandy! Easy to make and everyone wolfed them down- even the children !
Mandy Mazliah
Thanks so much Laura - glad you loved them!
Raych Carbery
I made these with squash not sweet potato and they didn't need extra water... Possibly a bit more flour to be honest but they turned out a treat ?
Thanks so much for kindly sharing this fab recipe ? May try to add wholemeal flour next time too.
Raych
Mandy Mazliah
I'm so glad you loved them - and brilliant to know that they work with squash. Squash can be a bit watery so perhaps that's why you needed extra flour x
Chloe Edges
So I made these for lunch with soup. I'm going to have having them for dinner. And realistically, I will probably be using the other half of my sweet potato puree to make some more tomorrow! So simple - so effective!
Mandy Mazliah
Thanks so much Chloe - I'm so happy that you loved them!
Caz
We loved these flatbreads! So easy to make and fab they had sweet potato in there for extra goodness! Yum! Xx
Mandy Mazliah
Hurrah! So happy that you loved them Caz, thanks for commenting x
Sian Lang
What a great idea - really simple to make and delicious. I will be making these again.
Mandy Mazliah
Thanks so much Sian - so glad you liked them
Isabel
We made these tonight to go with left over chilli - a huge success! Even the picky 4 year old ate them. So easy to do too. I have recommended to my friends!
Mandy Mazliah
Leftover chilli is a great way to use them! Thanks so much for commenting, I'm so glad you loved them Isabel
Sarah Arthurwears
This was super easy and turned out perfect with just sweet potato and flour. My kids loved it - I made cheese and ham panini wraps using the flatbread
Mandy Mazliah
Thanks so much Sarah - I'm so pleased that you loved the flatbreads!