3-Ingredient SWEET POTATO TORTILLAS!

Boil the sweet potatoes, then transfer them to an ice bath to cool. Peel and mash them in a large bowl. Add in the coconut oil and cassava flour, mixing until a soft dough forms - I like to use my hands here. Divide the dough into 5–6 balls. Use a tortilla press or a rolling pin to flatten each one. Lightly flour your surface and roll the dough out to about 1/4 inch thick. Try not to go too thin or too thick. Heat a little coconut oil in a pan and cook each tortilla over medium-high heat for about 1 minute per side. You can substitute all-purpose flour if you don’t have cassava flour. Enjoy!