Celia has recently discovered the goodness that is the Japanese sweet potato. With it’s mild whitish-yellow color, it is the perfect sweet potato to create tortillas that resemble traditional corn or flour tortillas! It also creates a creamier texture than its paleo counterparts that are made with only cauliflower or nut flours. Try substituting these yummy alternatives next time you make tacos or even enjoy them all by themselves!
Ingredients:
- ¾ large cauliflower, diced
- 1 small Japanese sweet potato, skinned and diced
- 2 eggs
- 1 T all-purpose seasoning
- ¼ t sea salt
- 1 t lime juice
Instructions:
Step 1: Skin and slice sweet potato.
Step 2: Chop cauliflower into florets.
Step 3: In a food processor blend potato and cauliflower until coarse meal forms.
Step 4: Place meal in bowl and steam 5 minutes.
Step 5: Ring excess water out and place back in bowl.
Step 6: Mix with 2 eggs, seasoning, sea salt and lime juice.
Step 7: Roll dough into 4 -6 equal balls over parchment paper.
Step 8: Spread each ball thin.
Step 9: Cook 10 minutes at 375F. Remove and flip and cook for an additional 5-7 minutes.
Step 10: Serve warm or cold.
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Enjoy!
