Okinawan Sweet Potato Wraps

Slightly sweet and packed with antioxidants, fiber, and vibrant color

Print Pin

Author: Whole Shenanigans

Prep: 20

Cook: 10

Total: 30

Servings: wraps

Ingredients

Preheat your oven to 400°F (200°C). Use a fork to poke holes in your Okinawan sweet potato, then roast for 60 minutes or until fork-tender. Let it cool slightly, then peel.
Mash one cup of the potato with a fork. Add the rest of the ingredients and combine well with your hands to form a large dough ball.
Let the dough rest for 10 minutes. This allows the psyllium to absorb the moisture and fully bind the dough.
Divide the dough into equal portions and roll each into a ball. Place a ball between two sheets of parchment paper, then press down with a flat glass dish and gently shimmy in a circular motion to spread the dough into a thin, even circle.
Heat a skillet over medium heat and lightly grease with oil. Gently peel each wrap off the parchment paper, and cook briefly on each side until lightly golden; be careful not to burn. These will be pliable but will firm up as they cool.

Nutrition values are approximate and may vary.

Keyword: Okinawan sweet potatoe wraps, sweet potato tortillas, sweet potato wraps

Have you tried this recipe?Comment below and tell us about it on Instagram! @wholeshenanigans