Instructions

1. Begin by preparing the sweet potatoes. You can either steam, boil, or bake them until they are tender. Once cooked, allow them to cool slightly before peeling and mashing them until smooth. Measure out 1 cup of the mashed sweet potatoes for the recipe.
2. In a mixing bowl, combine the 1 cup of mashed sweet potatoes, 1 cup of gluten-free flour, 1/2 teaspoon of salt, and 1/2 teaspoon of garlic powder. Stir the ingredients together until well combined. The mixture should start to form a dough.
3. If the dough feels too sticky, gradually add a little water, one tablespoon at a time, until the dough holds together but is not overly wet. If the dough is too dry, you can add a bit more mashed sweet potato or water to achieve the right consistency.
4. Once the dough is ready, divide it into 4 equal portions. Roll each portion into a ball and then flatten it into a disc shape using your hands or a rolling pin. Aim for a thickness of about 1/4 inch for each flatbread.
5. Heat a non-stick skillet or griddle over medium heat. Once hot, place one of the flatbreads in the skillet. Cook for about 3-4 minutes on each side, or until the flatbread is golden brown and has slight char marks. Repeat this process for the remaining flatbreads.
6. Once cooked, remove the flatbreads from the skillet and place them on a plate. You can keep them warm by covering them with a clean kitchen towel while you cook the remaining flatbreads.
7. Serve the sweet potato flatbreads warm. They can be enjoyed on their own, with dips, or as a wrap for your favorite fillings. Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat before serving.