Another instance of me "inventing" something that exists. I had to search a few times with different phrasing to find examples of this idea, but it wasn't an original idea.
I canned far too much sweet potato. Remember, I didn't think I was getting this many jars out of the pounds I bought. They smell amazing when I open one, and taste great. Still, it's coming up close to a year and I need to finish what I made. Here I used them as the liquid and "fat" in a flatbread.
These are not gluten free. I never planned to make them that way. They use a lot more flour than I expected. They also have a high fiber content. Found that out the hard way when I had two the first night. Cut back to one after that. Means a can of sweet potatoes makes eight servings. They are very filling, so you never notice you're only eating one soft taco.
*1/2 C dry quinoa
*1 15 oz can sweet potatoes
1/4 tsp salt
1-1/2 C whole wheat flour, plus about a cup more for rolling
1. Early in the day, prepare the quinoa according to package directions. This will probably include rinsing it well, to remove the saponins. Drain and refrigerate until ready to use.
2. Drain the sweet potatoes and mash in a bowl until smooth. Add the cooked quinoa and stir until well combined. Sprinkle in the salt.
3. A quarter cup at a time, stir in the flour until you get a soft dough. Allow to sit ten minutes to finish hydrating.
4. Generously dust a work surface with flour and preheat a medium skillet over medium heat. I used wax paper on top of my wooden board, and that worked pretty well. Pull a quarter-cup ball of dough from the bowl and press into a disc. Flour that, then roll into a thin tortilla. Flipping it periodically as you go helps to keep it from sticking.
5. Gently transfer the tortilla to the hot skillet. This is when I got flour everywhere. There's probably a way to flip it off the wax paper without making a mess, but I never figured it out. Had to clean the stove after. Somehow, the flour even made it clear across to the other side of the stove, on the floor, and in crevices I didn't know existed. Cook for about 4 minutes per side, until lightly browned and firm to the touch. Transfer to a plate, cover with a towel, and repeat with remaining dough. You can roll out the next one while it's cooking.
6. Serve warm with fillings of choice. I did salad. I don't recommend beans or anything with significant fiber. Shredded meat would be a good filling.
Makes about 8
Difficulty rating :)
