4 cups cooked & mashed sweet potatoes (about 4 potatoes, depending on size) 4 Tb canola or olive oil ¾ tsp salt 5-6 cups whole wheat flour extra flour for rolling
Add oil and salt to mashed sweet potatoes and stir. Add 3 cups of flour and stir well, then add the rest ½ to 1 cup at a time as the dough thickens. Mix well and add flour until dough becomes somewhat elastic. Transfer to a well-floured board and knead 10-20 times. Separate dough into approximately 24 balls. Roll out one at a time on well-floured board until about 8 inches across and quite thin. Bake on a lefse or other griddle about 30 seconds-one minute per side at 450 degrees. Makes about 24 tortillas, 8″.
