Step 1

Wash and peel the purple sweetpotatoes. 

Step 2

Cut the sweetpotato into evenly sized cubes, and place them in a pot, covering them with cold water.

Step 3

Bring the water to a boil, then simmer for 25–30 minutes until very soft.

Step 4

Drain, reserving a small amount of the cooking water.

Step 5

Transfer the cooked sweetpotatoes to a blender.

Step 6

Blend until completely smooth, adding a little reserved water if needed for a smooth consistency.

Step 7

In a mixing bowl, combine the purple sweetpotato purée, chickpea flour, plain flour, and salt.

Step 8

Gradually add the water until you get a smooth batter.

Step 9

Heat a non-stick pan over medium heat and lightly grease it with vegetable oil.

Step 10

Pour a ladle of batter into the pan and swirl to spread thinly.

Step 11

Cook for 2/3 minutes, until the edges lift easily, then flip and cook the other side.

Step 12

Repeat until all batter is used.

Step 13

Serve the tortillas warm…we topped ours with steamed rice, black beans, peppers and hot sauce.