Cumin-Spiced Sweet Potato Flatbread

My kids told me about some sweet potato tortillas that went viral on TikTok so I gave it a try. Microwaved sweet potatoes until soft, peeled and mashed, added enough flour to make a soft dough, then flattened into discs and griddled on both sides until charred in a hot cast iron pan.  Besides being easy, this is a delicious way of getting sweet potatoes’ fiber, beta-carotene and other nutrition benefits into your diet.
I made my version like sweet potato roti, seasoned with whole cumin seeds.   You can also omit the cumin for a plainer flatbread, if desired.
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Makes: 4 flatbreads


1 large sweet potato (about 1 lb)

3/4 tsp salt

freshly ground black pepper

1/2 T cumin seeds

1/2 cup all-purpose flour, plus extra for dusting

1-1/2 tsp canola or other neutral oil


  1. Scrub sweet potato well, then poke all over, about a dozen times, with the tines of a fork.
  2. Microwave on high power until completely soft, about 4 to 6 minutes.  Allow to cool until cool enough to handle, about 15 to 20 minutes.
  3. While sweet potato is cooling, toast cumin seeds in a small frying pan over medium heat until fragrant, moving constantly, about 30 seconds.  Remove from heat.
  4. When sweet potato is cool enough, remove skin with your hands, then break into large chunks into a medium mixing bowl.  Use the fork or a potato masher to mash completely.This image has an empty alt attribute; its file name is swt-potato-flatbread-mix-1.jpg
  5. Add salt, pepper, and toasted cumin seeds to the mashed sweet potato in the bowl, and stir to combine.  Adjust salt to taste.
  6. Add flour to the mixture, stirring first with the fork and then combining with your hands until you have a workable but still slightly sticky dough.
  7. Dust a surface with flour, and turn your dough onto the surface.  Dust with flour, then divide into 4 balls.  Rest for 5 minutes, then use your hands to flatten each into 4-5 inch circles.This image has an empty alt attribute; its file name is swt-potato-flatbread-balls.jpg
  8. Heat oil in a large frying pan or griddle, ideally a 12 inch cast iron skillet, over medium high heat.  Dust off any excess flour, then cook each flatbread individually for about 60-90 seconds on each side, until you have some charred spots on each side.  Serve hot with desired fillings.

Serving suggestions:

-Indian: use these as roti for any curries of your choice

-Mexican: use these as tortillas with beans, taco or fajita fillings of your choice

-Spanish-ish: top with chickpeas spiced with pimenton and garlic, kale with onions and garlic, and a simple cucumber salad

Thanks for coming by! Inspired?

Cookbook coming March 2021! Spicebox Kitchen, Hachette.

For information about my healthy cooking classes, please visit (and Like!) my Facebook page:  For those of you in the San Francisco Bay Area, we hope to be back in action in the Thrive Kitchen as soon as possible. In the meantime, I am trying to get a virtual platform for our classes, and will share more recipes on my new YouTube Channel— please subscribe!

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2 responses

  1. I just made a similar recipe but it was called sweet potatoes falafel bites. Added chick pea flour and spices and rolled into small balls. Dusted with sesame seeds, baked for 15 minutes. Grandkids enjoyed helping snd they were delicious

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