Sweet & Satisfying
You will only need three ingredients for these gluten-free Sweet Potato Wraps. The little ones love them with a little cheese or peanut butter.
They are the perfect make-ahead-snack and a keeper for meal prepping for the next day, at least if they’re still in your fridge by then.
1 cup sweet potatoes, peeled, cooked and mashed
1 cup oat flour + extra for dusting
pinch sea salt
Peel sweet potato and dice into small pieces. Place in pot with just enough water to cover, bring to a boil and cook 8-10 minutes or until soft.
Drain water and set aside to cool for a few minutes. Add to cutting board and mash with a fork or blend in food processor if needed.
Add whole oats to high-speed food processor or NutriBullet and process to a fine flour-like consistency. Add oat flour, mashed sweet potatoes, and sea salt to medium bowl and mix to form a sticky dough. Sprinkle bread board or clean surface with additional oat flour and divide dough into 8 equal pieces.
Make sure work surface is still coated with oat flour, then roll each piece into a round ball and use a rolling-pin to roll into a thin round tortilla shape - approximately 6-8" in diameter.
Heat skillet over medium heat, then cook wraps one at a time for approximately one minute on each side or until cooked.
Serve with butter, cheese or peanut butter.