From Charlotte's kitchen
Sweet Potato Wraps
Soft, naturally sweet, satisfying and so easy to make. I love these as a healthy alternative to store-bought wraps, and they hold up beautifully with all your favourite fillings. Plus they're packed with beta carotene and vitamins that help stimulate healthy hair growth. Big yes!
Ingredients
- Sweet potato, peeled and chopped (about 2 medium)4 cups (600 g)
- Potato starch2 tbsp
- Garlic powder1 tsp
- Onion powder1 tsp
Method
- Preheat the ovenPreheat to 180°C (350°F) and line a baking tray with parchment paper.
- Steam the sweet potatoSteam for 15 to 20 minutes, until completely soft when pierced with a fork.
- Make the doughMash the sweet potato until smooth. Add the potato starch, garlic powder and onion powder and mix until it comes together into a soft dough.
- Spread it outSpread the dough onto the parchment in an even layer, about 3 to 4 mm thick. The back of a spoon or a spatula dipped in a little water makes this easier. Keep the edges the same thickness as the centre so it bakes evenly.
- BakeBake for about 30 minutes, until firm to the touch and the edges are lightly golden.
- Cool and peelLet it cool completely on the tray. Then flip the wrap over with the paper side facing up and gently peel the paper away.
Topping Ideas
Homemade hummus, leafy greens, tomato, cucumber, avocado, red onion, alfalfa sprouts, sautéed mushrooms, fresh chopped parsley, a squeeze of lemon juice, and any herbs or spices you love.
Charlotte's Tips
- Mashing while warm gives you a smoother, lump-free dough.
- If the wrap cracks when folding, warm it for a minute in a dry pan to soften it.
- Store leftovers in the fridge between parchment for up to 2 days.