There’s something magical about sweet potato roti that brings Caribbean comfort to your kitchen. This sweet potato roti combines tender roasted sweet potatoes with soft, flaky flatbread that’s perfect for wrapping curries, scooping stews, or eating warm with butter.
SERVES: 4 | PREP: 25 MIN | COOK: 45 MIN | TOTAL: 70 MIN
Ingredients
For the Sweet Potato Base
| Ingredient | Amount |
|---|---|
| Medium sweet potatoes | 2 (about 1 lb) |
| All-purpose flour | 3 cups |
| Baking powder | 2 tsp |
| Salt | 1 tsp |
| Vegetable oil | 3 tbsp |
| Warm water | ¾ cup |
For Cooking
| Ingredient | Amount |
|---|---|
| Ghee or butter | 4 tbsp |
| Extra flour for dusting | ¼ cup |
Step-by-Step Instructions
Phase 1: Preparing the Sweet Potato (15 minutes active, 30 minutes cooking)
Step 1: Pierce your sweet potatoes all over with a fork, about 8-10 times each. This lets steam escape so they don’t explode in the oven. Wrap each potato in foil and place on a baking sheet.
Step 2: Roast at 400°F for 30-40 minutes until completely soft when you squeeze them gently with an oven mitt. You’ll know they’re ready when a knife slides through with zero resistance. This roasting method concentrates the natural sweetness better than boiling.
Step 3: Let the sweet potatoes cool for 10 minutes until you can handle them comfortably. Peel off the skins—they should slip right off. Mash the flesh with a fork until completely smooth with no lumps. You need 1 cup of mashed sweet potato for this recipe.
Phase 2: Making the Dough (10 minutes)
Step 4: In a large mixing bowl, whisk together 3 cups flour, 2 tsp baking powder, and 1 tsp salt. The baking powder creates those beautiful layers that make sweet potato roti different from regular flatbread.
Step 5: Add your 1 cup mashed sweet potato and 3 tbsp vegetable oil to the flour mixture. Use your fingers to rub everything together until it looks like orange-tinted breadcrumbs. This technique is called “cutting in” and it creates flaky layers.
Step 6: Pour in ¾ cup warm water gradually, mixing with a wooden spoon as you go. You might not need all the water, or you might need a splash more—it depends on how moist your sweet potatoes are. Stop adding water when the dough comes together in a shaggy ball.
Step 7: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should feel soft but not sticky. If it sticks to your hands, dust with a bit more flour. This kneading develops the gluten that gives your roti structure.
Phase 3: Resting and Dividing (15 minutes)
Step 8: Shape the dough into a smooth ball and place it in a bowl. Cover with a damp kitchen towel and let rest for 15 minutes. This resting time relaxes the gluten, making the roti much easier to roll out thin without shrinking back.
Step 9: After resting, divide the dough into 8 equal pieces. Roll each piece into a smooth ball between your palms. Keep the balls you’re not working with covered so they don’t dry out.
Phase 4: Rolling and Cooking (20 minutes)
Step 10: Heat a cast-iron skillet or griddle over medium-high heat for 3 minutes. You want it hot but not smoking. Test by sprinkling a few drops of water—they should sizzle and evaporate immediately.
Step 11: On a floured surface, roll one dough ball into a 7-8 inch circle about ⅛ inch thick. Don’t worry about making perfect circles—rustic shapes taste just as good. If the dough resists rolling, let it rest another minute.
Step 12: Carefully place the rolled roti onto your hot, dry skillet. Don’t add oil to the pan yet—the first cooking happens on dry heat.
Step 13: Cook for 45-60 seconds until you see bubbles forming on the surface and the bottom has light brown spots. The roti should puff up slightly. Flip it over using tongs or a spatula.
Step 14: Cook the second side for 45 seconds until similar brown spots appear. Remove from heat and immediately brush both sides with ghee or melted butter—about ½ tbsp per roti. The hot roti will absorb the butter, creating that signature tender texture.
Step 15: Stack the cooked sweet potato roti on a plate and cover with a clean kitchen towel. The trapped steam keeps them soft and pliable. Repeat with remaining dough balls.
Chef’s Notes
Sweet Potato Selection: Use orange-fleshed sweet potatoes for the best color and flavor in your roti. The variety sold as “garnet” or “jewel” yams work perfectly.
Temperature Control: If your roti gets too dark before cooking through, lower the heat slightly. If it’s not browning, increase the temperature. You want medium-high heat that cooks quickly without burning.
Make-Ahead Tip: You can prepare the dough through Step 9 up to 4 hours ahead. Keep the dough balls covered in the refrigerator, then bring to room temperature for 15 minutes before rolling.
Texture Perfection: The secret to soft sweet potato roti is generous butter application while still hot. Don’t skip this step or use less butter—it’s what keeps them tender and prevents drying.
Nutrition Information (Per Roti)
Calories: 285
Protein: 6g
Carbohydrates: 42g
Fat: 10g
Fiber: 3g
Sugar: 4g
Sodium: 340mg
Creative Variations
Whole Wheat Sweet Potato Roti
Replace 2 cups of all-purpose flour with whole wheat flour for extra fiber and nutty flavor. Add an extra 2 tbsp water since whole wheat absorbs more liquid. This creates a heartier flatbread that pairs beautifully with bold curries.
Spiced Sweet Potato Roti
Mix 1 tsp cumin seeds, ½ tsp turmeric, and ¼ tsp cayenne into your flour mixture. These warm spices complement the natural sweetness and work wonderfully with Caribbean-style dishes, similar to the flavor balance you’ll find in sweet potato tortillas.
Garlic Herb Roti
Knead 2 minced garlic cloves and 2 tbsp fresh cilantro into your dough. Brush the finished roti with garlic-infused butter. This savory version turns basic flatbread into something special enough to serve at dinner parties.
Stuffed Sweet Potato Roti
Roll each dough ball larger, place 2 tbsp grated cheese or spiced potato filling in the center, fold edges over, and roll flat again. Cook slightly longer—about 90 seconds per side. The filling cooks inside, creating a complete meal in each piece.
Storage & Reheating
Room Temperature: Stack cooled sweet potato roti between parchment paper and store in an airtight container for 2 days. The natural moisture from the sweet potatoes keeps them fresh longer than regular roti.
Refrigerator: Properly wrapped roti lasts 5 days in the fridge. Separate layers with parchment to prevent sticking.
Freezer: Freeze individual roti between parchment sheets in a freezer bag for 3 months. Thaw at room temperature for 30 minutes before reheating.
Reheating Method: Warm individual roti in a dry skillet over medium heat for 20 seconds per side, then brush with fresh butter. Microwave reheating works but makes them tougher—if you must microwave, wrap in a damp paper towel and heat for 15 seconds only.
Keeping Warm: If serving at dinner, keep finished roti wrapped in a towel inside a covered casserole dish. They’ll stay soft and warm for 30 minutes.
Troubleshooting Common Problems
Problem: Roti Turns Out Hard and Brittle
Solution: This happens when dough is too dry or overcooked. Add more water to your dough next time—it should feel soft like playdough. Cook at the proper temperature for less time rather than low heat for longer. Always brush generously with butter immediately after cooking while still hot.
Problem: Dough Won’t Roll Thin Without Shrinking
Solution: Your gluten is too tight. Let the dough rest for an additional 10 minutes covered with a damp towel. If you’re in a hurry, roll the dough balls out partway, let rest 2 minutes, then finish rolling. The gluten needs time to relax.
Problem: Sweet Potato Roti Doesn’t Puff Up
Solution: Puffing comes from steam trapped between layers. Your skillet might not be hot enough, or you’re pressing down while cooking. Let the roti cook undisturbed on high heat. Also check that your baking powder is fresh—expired baking powder won’t create the necessary lift.
Problem: Dark Spots Burn Before Center Cooks
Solution: Your heat is too high. Lower to medium heat and cook slightly longer. Use a heavy-bottomed pan that distributes heat evenly. Thin spots burn faster, so aim for uniform thickness when rolling.
Problem: Roti Tastes Bland
Solution: You need more salt in the dough—increase to 1½ tsp next time. Make sure you’re using enough butter for brushing (½ tbsp per roti minimum). The sweet potato flavor is subtle, so proper seasoning matters. You can also add a pinch of sugar to enhance the natural sweetness, similar to techniques used in maple sweet potatoes.
Equipment Essentials
Cast-Iron Skillet or Griddle – Heavy cookware maintains even heat for consistent browning without hot spots.
Rolling Pin – A smooth wooden or marble rolling pin creates uniform thickness. A wine bottle works in a pinch.
Pastry Brush – Essential for evenly applying butter. A folded paper towel works if you don’t have a brush.
Large Mixing Bowl – You need room to mix without spilling flour everywhere during the kneading process.
Kitchen Scale (Optional) – Weighing dough portions ensures all 8 roti come out the same size, but eyeballing works fine.
Clean Kitchen Towels – Multiple towels for covering dough during resting and keeping finished roti warm and soft.
Shopping List
Produce Section
- Sweet potatoes (2 medium)
Baking Aisle
- All-purpose flour
- Baking powder
- Salt
Oils & Condiments
- Vegetable oil
- Ghee or butter
Success Secrets
1. Roast, Don’t Boil
Roasting sweet potatoes concentrates their natural sugars and prevents waterlogged dough. Boiled sweet potatoes add too much moisture, making your roti sticky and hard to work with.
2. The Touch Test
Your dough should feel like your earlobe—soft but not sticky. Too firm means more water; too sticky means more flour. This simple test works every time.
3. Hot Pan, Quick Cook
Sweet potato roti needs high heat for short time to create those characteristic brown spots without drying out. Each side cooks in under a minute when your pan temperature is right.
4. Butter While Hot
The number one secret to soft roti is applying butter the moment it comes off the heat. The hot surface absorbs the fat, creating tenderness that lasts. Cold roti won’t absorb butter properly.
5. Stack and Cover
Stacking finished roti and covering with a towel creates a mini-sauna effect. The trapped steam softens them further while keeping them at perfect serving temperature.
