Dinnertime could not get more fun with these sweet potato wraps. They are low on ingredients but packed full of flavour, and will prove to be a winner for the whole family. Top with your favourite colourful ingredients— and that’s a wrap!
Makes: 12
Prep: 30 mins (plus cooling time) Cook: 5 mins
Ingredients
- 2 cups puréed sweet potato (500g of sweet potato, peeled, steamed and puréed)
- 2 cups plain flour
- 2 cups wholemeal plain flour
Topping ideas:
- Cheese, grated
- Left over meat (pulled pork, roast chook)
- Carrot, grated
- Sweet potato skins
- Mushrooms
- Tomatoes
- Mashed Avocado
- Cucumber
- Spinach leaves
- Red capsicum
Directions
- Peel and dice sweet potato into 1-2cm cubes
- Prepare the purée by steaming the sweet potato over rapid boiling water until soft (around 15-20 minutes)
- Blend in blender, or mash with a potato masher until very smooth
- Set aside to cool
- Combine the sweet potato purée and both flours in a large mixing bowl to make dough
- Mix with wooden spoon first, then kneed lightly with your hands (add more flour if needed)
- Create 12 small balls
- Place balls onto a lightly floured work bench, and roll them into thin circles with a rolling pin
- Heat frypan on medium heat (no liquid needed as we will be dry frying)
- Fry in a dry frying pan for a couple of minutes on each side (they will start to colour once done)
- Top with your favourite choice of colourful toppings
- Sprinkle with cheese
Notes
Turn the left over sweet potato peels from the purée to a tasty toping choice, by drizzling with extra olive oil and roasting (seen in picture below)
Leftover sweet potato wraps can make for great pizza bases for tomorrow’s lunch.
Loved this recipe and want to try something similar? Check out our previous recipes for colourful pizza or cinnamon scrolls.
