Introducing the sensational Purple Sweet Potato Wraps, from beeyawellnes.com, a marvel crafted from just three ingredients. These wraps aren’t just visually stunning; they’re packed with antioxidants, courtesy of anthocyanins—the same compounds found in blueberries known for promoting vitality and hormonal equilibrium. It’s no surprise that Okinawans, renowned for their longevity, swear by them as a dietary essential!  Also works with regular orange sweet potatoes.

Countless admirers have already sung praises for their delectable taste, and we’ve been inundated with admiration at health food expos from eager fans keen to express their love for these wraps. We simply can’t get enough of their vibrant hue and impeccable texture.

**Ingredients:**

– 1 cup mashed cooked sweet potato (purple or regular)
– ½ cup cassava flour
– 1 Tbsp melted grass-fed butter, ghee, or coconut oil
– ¼ tsp sea salt

**Instructions:**

1. **Prepare Sweet Potatoes:** Bake at 400°F for 40-60 minutes or boil until tender (reserve a bit of cooking liquid for later steps if boiled).

2. **Mash:** Achieve smoothness using an electric mixer, fine mesh strainer, or potato ricer.

3. **Combine Ingredients:** Mix all ingredients, then knead until smooth. If the dough feels dry, add a splash of water (use reserved cooking water if boiled). The dough should be hydrated but not sticky; add more flour if necessary.

4. **Divide:** Roll dough into 6 balls.

5. **Heat Skillet:** Preheat a skillet on medium heat; non-toxic nonstick or a well-seasoned cast iron works best. Grease with coconut oil if necessary.

6. **Roll Out Dough:** Between parchment paper to about 1/8-inch thickness. Remove one paper, transfer tortilla to the warm pan, dough side down. Cook for 1 minute. Remove the second paper, carefully flip, and cook for another minute. Repeat with remaining dough.