Sweet potato roti is an excellent way to use leftover sweet potato. The mashed sweet potato goes straight into the dough, while cumin and chili add a savory note that pairs well with curry or dal. The result is soft, slightly chewy flatbreads with a gentle sweetness—best eaten hot off the pan.
How to Make Sweet Potato Roti Flatbread
Mash smooth before mixing
Lumpy sweet potato leads to uneven dough that can tear when you roll it out. Mash the sweet potato thoroughly while it’s still warm; a fork works, but a potato ricer gives the smoothest result. Let the mash cool slightly before adding it to the flour so the dough remains easy to handle.
Knead long enough
Kneading for about 15 minutes develops the gluten and gives you a pliable dough that rolls thin without springing back. Under-kneaded dough will tear at the edges. After kneading, let the dough rest for 20 minutes to relax.
Roll thin, cook hot
Roll each roti as thin as possible, roughly 2mm. Thicker rotis take longer to cook and lose that tender texture. Use a dry cast-iron skillet or tawa over medium-high heat and cook about 30–40 seconds per side, until brown spots appear.
Sweet Potato Roti
5 from 1 review
Author: Sasi Balaraman
Total Time: 35 minutes
Yield: Serves 4
Diet: Vegetarian
Description
Soft, chewy Indian flatbreads made with mashed sweet potato. The sweet potato adds moisture and a mild natural sweetness that complements savory spices.
Ingredients
Units
Scale
- 2 cups whole wheat flour (about 473 ml)
- 1 large sweet potato, peeled and cubed
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 1/2 tsp hing (asafoetida)
- Salt to taste
- 2 tsp oil, plus a little more for greasing
Instructions
- Cook the sweet potato cubes in boiling water until tender. Drain and mash thoroughly while still warm until completely smooth.
- Combine the warm mashed sweet potato with the flour, cumin seeds, red chilli powder, hing, salt and oil. Mix and knead into a soft, pliable dough. Knead for about 15 minutes, adding a teaspoon of water at a time if needed. Let the dough rest for 20 minutes.
- Grease your hands and the rolling surface lightly with oil to prevent sticking.
- Portion the dough (about 1/4 cup per roti) and shape each portion into a ball. Flatten and roll or press each ball into a thin circle, about 2mm thick.
- Heat a griddle or tawa over medium-high heat. Cook each roti on the hot surface until brown spots appear, about 30–40 seconds per side.
- Remove cooked rotis from the heat and keep them covered in a container or wrapped in a clean towel to retain softness.
- Serve warm with a spicy curry, dal, chutney, or use as a wrap for grilled vegetables or spiced chickpeas.
Notes
- For a sweeter roti, drizzle a little honey or maple syrup into the dough instead of adding extra sweet potato.
- If the dough feels too sticky, add flour a tablespoon at a time until it’s manageable.
- Lightly dust the rolling surface with flour to prevent sticking, and keep cooked rotis wrapped to stay soft.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: Indian
Nutrition
- Serving Size: 1 roti
- Calories: 200
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 5 g
Frequently Asked Questions
Can I use canned sweet potato instead of fresh?
Canned sweet potato can work, but drain it well and pat it dry. Excess moisture will make the dough sticky and difficult to roll.
What can I serve sweet potato roti with?
They pair nicely with curry, dal, or chutney and also make a good wrap for grilled vegetables or spiced chickpeas.
How do I keep the roti soft after cooking?
Stack cooked rotis and wrap them in a clean kitchen towel; the trapped steam keeps them soft for about 20 minutes.
Can I freeze sweet potato roti?
Yes. Place rotis between parchment sheets and freeze flat in a zip-top bag. Reheat on a dry skillet from frozen, about one minute per side.
Why does my dough keep tearing when I roll it?
Tearing usually means the sweet potato wasn’t mashed smooth or the dough is too dry. Mash the sweet potato completely while warm and add a teaspoon of water if the edges crack.
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