1 cup sweet potato, steamed and mashed
2 cups gluten-free flour
1 scoop True WPI90 in Natural
1 tsp salt
Extra gluten-free flour for dusting
Place the sweet potato, flour, protein powder and salt into a large bowl and stir until combined, you will then have to start to knead it using your hands or a spatula.
Continue to knead until everything is completely combined and becomes a firm dough. Roll into a ball, place into a floured bowl and cover with a tea towel to rest for 10 minutes.
Dust a flat surface with flour and shape the dough into a long log then divide into 10 portions.
Sprinkle the separate dough segments with flour then roll out each one until they are about 2mm in thickness.
Heat a non-stick pan over high heat and cook the tortilla for 1-2 minutes on each side until they start to bubble. Stack each cooked tortilla and keep covered with a clean tea towel to allow them to stay soft and flexible.