These easy 3-ingredient sweet potato flatbreads are soft, flexible, naturally gluten-free, and completely oil-free! See the full recipe below.

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Sweet Potato Flatbreads:

Ingredients:

500g **sweet potato (about 2 cups mashed sweet potato)
⅓ cup arrowroot flour
2 tbsp ground flax
Salt to taste

** This will make about four  9-10 inch wraps.

Instructions:

Bake, steam or boil the sweet potato until soft. Allow the sweet potatoes to cool completely before moving to the next step.

Use a fork to mash the sweet potato. Add the arrowroot and ground flax until well combined.

Smooth the mixture into a thin even layer onto a parchment-lined baking sheet.

Bake at 300 F for 30-40 minutes. The baking time will vary depending on how thin you spread the mixture. Keep an eye on the flatbread during  the last 10 minutes of baking time to prevent overcooking. Any darker spots will be crispy once they cool, so try to avoid over baking.

They can stick a little to the parchment, so make sure the wraps cool completely before carefully removing them from the parchment paper.