Allergy Friendly: Dairy-Free, Egg-Free, Gluten-Free
This simple gluten-free recipe is vitamin packed and quick to prepare. These incredibly versatile savory sweet potato tortas may be topped with anything your palette desires, as the sweet potato taste doesn’t overpower. Eat them as a satisfying lunch, with a salad for dinner, or as sweet hotcakes for breakfast. It makes an efficient brunch menu as everything may be prepared and served at once. You can also make tiny tortas as appetizers.
The completed tortas are pictured with my Dairy-Free Egg-free Turkey Salad, but you can also turn them into Sweet Potato Hotcakes by omitting the salt and adding 1 tablespoon of sugar. Serve them hot and drizzled with maple syrup and topped with toasted pecans or walnuts.
- 15 oz can organic unsweetened sweet potato purée (or purée 2 cups of sweet potato)
- 1 cup gluten-free multi-purpose flour (for non-gluten-free use 1 cup AP wheat flour)
- 1 teaspoon salt
Preheat oven to 375ᵒ F. Trim parchment to line 2 cookie sheets with. Gather the ingredients.
Mix sweet potato purée with flour and salt until smooth.
The mixture will thicken and lighten in color. It should stick to the spatula.
Spoon the dough into similar sized dollops onto parchment. Evenly smooth each into about a 4 inch circle with a silicone spatula (as if icing a cake). Don’t worry about making them look perfectly round… the artisanal look is in!
Bake approximately 20 minutes, depending on your oven’s temperament!
Using parchment paper keeps the underside of the tortas from browning or sticking too much. It also speeds up the cleaning afterward, which is especially great when you have guests.
The completed tortas are pictured with my Dairy-Free Egg-free Turkey Salad.