2 Ingredient Sweet Potato Dough | The easy Pizza or Wrap Option

2 Ingredient Dough | Pizza or Wrap option

This recipe is the simplest and most satisfying. The dough, once cooked, doesn’t tear easily and stays soft and chewy – even until the next day! It’s all thanks to the sweet potato, who is the is the real MVP here… I’ve made these wraps for our Taco Tuesday evenings, breakfast wraps, and even pizzas!

The leftover beef fillet was from Sundays Roast fillet of beef with cheesy polenta lunch – this fillet was so big I used it for 3 other meals. I decided to pair it with some pickled red onion (just a simple white wine vinegar & brown sugar mixture), sundried tomatoes, fresh cucumber, carrots, and roasted brinjals (They get this awesome creamy and nutty taste when they are bit chargrilled in the oven) and I topped it off with a Coriander & Lime dressing – also, so easy to make (recipe below).

If you’d like to make more wraps then what the recipe suggests then just multiply your ingredients by a 1:1 ratio (Flour:Sweet Potato). I prefer using the purple-skinned sweet potato for this recipe as it retains far more moisture. The orange sweet potato doesn’t have as much moisture and it’s far more of a fibrous root – still works but you’ll need to incorporate 1-2 tbsp of water to the dough mixture.

2 Ingredient Wrap

  • Servings: 4 Large wraps/8 Medium Wraps
  • Difficulty: Easy
  • Print


  • 1 cup flour
  • 1 cup sweet potato, cooked and mashed
  • 1/2 tsp salt (optional)


  1. Cook the sweet potato in boiling water (whole and skin on). If you cook the sweet potato without the skin and in cubes then it’ll absorb too much liquid during the cooking process. A medium-sized sweet potato will need to cook for at least 30 mins.
  2. Mash the flesh of the sweet potato (without the skin) and measure a cup of the cooked sweet potato – add to a bowl.
  3. Add 1 cup of flour and salt, if you’d like. Mix until most of the mixture has combined and tip on to a lightly floured surface.
  4. Try to not add any additional flour when combining the dough. It comes together quite easily.
  5. Section the dough into 4 or 8 sections. Dust the surface and each section with flour and roll into a ball. 2 Ingredient dough sectioned
  6. When rolling them out you want to roll and turn, roll and turn, roll and turn – this will ultimately give you a round-shaped wrap.
  7. Once they been shaped, you want to shake off most of the excess flour and place the wrap in a dry med-high heat pan. Keep what over the wrap and cook each side for 1 1/2 min on each side.

These wraps always tend to show it’s face on days when I’m exhausted or just when there are enough ‘leftovers’ from the previous night and it’ll down well in the form of an easy wrap that’ll be good in a wrap.

Enjoy them – you’ll soon find yourself jumping on the idea of making them. Here that easy Coriander & Lime dressing too!

This is a light and refreshing sauce that can be used for almost anything… I use this sauce as a marinade for chicken, beef, and pork. I love using it for my tacos, spring rolls, salads, sandwiches, pizzas (depending on the toppings of course), dips for vegetable platters, cold pasta salads – you name it!

Coriander & Lime Dressing

  • Servings: 1 Cup
  • Difficulty: Easy
  • Print


  • 1 cup of double cream plain yoghurt
  • 1 cup of fresh coriander (stems included)
  • 2 tsp olive oil
  • Juice of 1/2 a med lime
  • 1 tsp brown sugar
  • 1 tsp fresh ginger


  1. Add 1 cup of yoghurt, 1 tsp sugar, 1 cup of coriander, 1 tsp ginger, 1 tsp olive oil and juice from 1/2 a lime and blend until smooth.Coriander & Lime Dressing

Leave a Reply