Feeds 5, 266 Calories each (or make smaller to fit your frying pan for less calories)
300g sweet potato, mashed (345 calories)
260g all-purpose flour, plus 20g for rolling (986 calories total)
Roast sweet potato in the oven until soft when you stab with a knife. Remove the skin and mashed the potatoes in a mixing bowl with a fork, next add flour and mix together completely until it was a dough ball, get using your hands. If needed add more flour as it shouldn't be too sticky.
Separate the dough ball into 5 equal parts. Dust your working surface with flour and roll out each tortilla with a rolling pin (I got mine as thin as I could without them falling apart). Don't make them too thin, otherwise they won't be as flexible to use as a wrap, you don't want crisps!
Place the wrap in a hot pan over medium-high heat and cook for 1 minute on both sides. Stack the cooked tortillas on a wire rack if you have or the grill pan separate them with a clean kitchen towel as you cook the rest. Enjoy!
They'll keep a couple of days and should freeze too, you can also make them with normal potatoes, a great way to use up any spuds you've got lying about.
