Sweet Potato Roti

Sweet potato roti . Simple, tender, and versatile. Equal parts steamed sweet potato and flour, worked just enough to hold them together, and cooked on a dry pan for maximum toasty bubbles. I enjoyed it for lunch with pesto and roasted veggies AND as a snack with peanut butter and apples. I hope y’all try it! I learned this recipe from Vegan Lovlie.

Recipe here: https://www.youtube.com/watch?v=WRj0tPEjcBY

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Sweet Potato Roti

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Ingredients

1 large sweet potato

All purpose flour

Toppings (I used whatever I had in the fridge, roasted vegetables, pesto, peanut butter, apples, dried cranberries, coconut, chia seeds)

Instructions

1

Clean and quarter the sweet potato,

2

Place in in a steamer basket in a pot, over 1 inch of water, and boil/steam for 20 minutes or until tender,

3

Remove potatoes and allow them to cool enough to handle, and gently peel away the skins,

4

Mash the sweet potatoes, measure how much pulp you have, and add that same amount of flour,

5

Work it together until well mixed, then wrap the dough and let it rest for 20 minutes,

6

Divide the dough into 8-12 pieces, and roll them out on a well floured surface to 1/8" thickness,

7

Cook them one at a time in a dry pan over medium high heat until it begins to blister and develop color, quickly flip to toast the other side, then transfer to a plate and cover with a towel to keep them tender,

8

Serve them with the toppings of your choice