Curated and considered for the modern primal life

We have a really unique product in our shop (okay, we have many,...

Posted on January 23, 2014 by

We have a really unique product in our shop (okay, we have many, but focusing on two today.) Sweet potato flour- to be quite honest, I handn’t even heard about it until pretty recently. I love sweet potato, and I love flour (what can I say, former carb lover) so I was excited to try this as I am always looking for primal substitutes for the regular stuff. 

First off, I have to quote a bit from our site about Zocalo Gourmet- the company that makes this great stuff : 

This sweet potato flour comes from Topara Organica, who organically cultivates and processes many indigenous heirloom crops. They have made it their mission to cultivate and produce products that represent the rich culinary traditions of Peru while restoring their land and strengthening their local community. Topara is a leader in their community and throughout Peru in organic cultivation. To this day, they have the only certified organic nursery in the country. They work closely with neighboring farms to spread the practice of organic agriculture.”

Okay, thats pretty special, and I love it. Time to use this beauty of a product. 

I found a recipe a year ago on PaleOMG  that have been my favorite paleo bread/tortilla swap. She uses coconut flour, so I changed it up a bit to create what I wanted:

Sweet Potato Flour Tortillas

  • 3 eggs
  • 1/2 cup coconut milk
  • 2 tbsp sweet potato flour
  • salt 
  • garlic powder
  • pepper

SUPER easy. Whisk eggs and combine everything in a bowl. Grease a small frying pan, and heat. Make tortillas by pouring into hot pan using about 1/4 cup and frying until the top of you tortilla begins to look like its beginning to dry and the edges are solid. Flip and cook until desired browning occurs. 

I chopped up some chicken breast, tossed with Organic Vindaloo by Teeny Tiny Spice Co. and lightly fried in a pan with ghee. I sliced some avocado, and sprinkled the combined parts with cilantro for a fun Indian/Mexican fusion. The vindaloo is packed with flavor and just a hint of heat, which was nicely cooled by the avocado. 

I really liked that the sweet potato flour didn’t overpower with flavor like the coconut flour ones sometimes do, rather they tasted pretty neutral and let the contents shine.

Will be having again as soon as possible and putting this one in the weekly/bi-weekly rotation.

Have you tried sweet potato flour before? What is your favorite primal/paleo flour to bake or cook with?

Posted in baking, paleo, primal



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