Sweet potato tortillas

January 04, 2017 Kelly Hamill

As Olive is a small person and can't eat that much, and her tolerance went up to 5g protein a day, I had to find some higher protein foods. Her breads are all "free" so for these I added some plain flour, which is around 10g protein/100g. She can eat a whole warm, buttered tortilla for lunch so that gets her 1.2g of protein. You can reduce or increase the protein by varying the amount of plain flour. They can be made “free” by only using Platypus Bread mix (450g). I do not count sweet potato, based on phenylalanine analysis from UK research (A. MacDonald 2006).

Makes 12 tortillas, 70g before cooking each, 1.2g protein each


450g dry, 400ml wet (1.125:1)

145g plain flour (14.5g protein)

305g Platypus Foods Bread mix

150g cooked, mashed sweet potato

1 tablespoon (15g) butter

1 tablespoon (15g) honey

220ml warm water

1 teaspoon yeast



  1. Mix sweet potato, honey, butter and warm water together. Ensure mixture is lukewarm.
  2. Add yeast, mix well and leave for 10 minutes, until yeast goes frothy
  3. Place flours in a bowl of electric mixer. Add liquids, mix gently for 1 minute, cover and leave for 10 minutes to allow the starches to absorb the liquids.
  4. Scrape down bowl and mix at medium speed for 3 minutes.
  5. Spoon 70g of mixture and shape roughly into a ball, using extra wheat starch to stop sticking.
  6. Dust surface with plenty of wheat starch and roll ball into thin flat disc (or use tortilla press)
  7. Heat fry pan (no oil) and place tortilla into pan, cook for a few minutes each side and remove to wire rack to cool. Repeat with remaining tortillas.

Mixture can be placed into greased ziplock bag and refrigerated for up to 1 week.

Total mix 850g, 14.5g protein. 1.7g/100g uncooked


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