Recipes/ Vegan/ Vegetarian

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:

Sweet Potato Roti

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  • 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)



Clean and quarter the sweet potato,


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


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


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


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


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


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,


Serve them with the toppings of your choice

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