• Keshy - Ceylon Tastes

Sweet Potato Roti | 2 Ingredient healthy Tortilla Recipe

Updated: Jul 25, 2020

Are you looking for a healthy Tortilla, Roti, or Chapati recipe? Look no more. Here is the best recipe ever! and I used just 2 ingredients!!! This recipe makes soft & flavorful sweet potato tortillas ( Yes you read it right! sweet potato!!). It is so simple and easy. 

I’m just going to tell you right now that once you try this homemade roti/ tortillas, you’re never going to buy from the shop. And why should we right?!

These vegan, healthy, home tortilla/roti/chapati can be used to make all kinds of Mexican dishes including enchiladas and burritos. You can also serve this with your favorite Sri Lankan or Indian curry! YUM!

Or you can simply make homemade wraps filled with meat and fresh veggies. So many options.

Sweet Potato Roti

Servings: 6


  • 1 Cup All-purpose flour

  • 2 Large Sweet Potato 1 cup mashed sweet potato

  • 1 Tsp Salt Optional


  • I used purple sweet potato from my local grocery store as it gives a beautiful purple color to the roti. You can use traditional sweet potato as well. 

  • First, boil the sweet potatoes until they are very soft. 

  • Peel the cooked sweet potatoes. We need the potatoes to be warm for this recipe. If you are using leftover sweet potatoes, reheat them until they are warm enough. 

  • Using a fork, mash the sweet potatoes. It needs to be mashed well. 

  • In a bowl, add one cup of flour. Add 1 cup of mashed sweet potato. Now start mixing. It will look dry in the beginning. Don't worry, continue mixing (gentle kneading), Don't add water! 

  • Continue mixing until a dough is formed. Once the dough is formed, Do not overwork it as it may start to get sticky again!

  • If your mixture is too dry, add little sweet potato, if it's too wet add more flour. I ended adding more sweet potato. 

  • Flour the work surface and place the dough on it. Roll it into a thick log. Then cut the log into 6 equal portions.

  • Dust one portion of the dough with flour. Placed in the floured surface, Now lightly flatten the edge of the ball with your thumb and first finger.

  • Begin to roll it out using a rolling pin. Keep rotating while rolling so it won't get stuck into the board. Used more flour on the board if necessary. 

  • Roti/ Tortilla should be thin. Less than 1/8 inches in thickness. 

  • Meanwhile, heat a saucepan on medium heat. When the pan is hot, place the roti on it and allow it to cook for 20 to 30 seconds. Once you see bubbles, then flip the roti. 

  • Cook the other side. When it starts to brown on the edges you can take off the heat. To make sure it won't brown on the bottom, you can also flip the roti before edges start to brown and re-flip. 

  • I cooked the roti for a total of two minutes on medium heat. 

  • Once you take the roti out of the heat, store it in a plate lined with a clean paper towel or cloth. Top it off with another paper towel. Whenever you make another roti, stack them yup but always keep them covered with the tea towel to keep them soft. If not, roti will get soggy with the steam. 

  • Enjoy this roti with your favorite curry or rolled it into a burrito or make a wrap with fresh veggies. The possibilities are endless! Enjoy

  • Refer to the videos and photos for more clarifications

So here are some of my favorite equipment linked below.