Sweet Potato Wraps

Servings 6 wraps


  • 4 eggs
  • 1.5 cups mashed sweet potato
  • 1/2 cup milk of your choice
  • 1 cup tapioca flour (arrowroot is fine too)
  • 2 tsp Meadow & Marrow Bone Broth Concentrate OPTIONAL


  1. In a food processor or high speed blender, blend all ingredients together until smooth. 

  2. Heat a small frying pan with a small amount of coconut oil or oil of your choice. Once hot, spoon in a few spoonfuls of batter and spread around so it's a nice thin even layer (approx 1cm thick max). 

  3. Allow to cook well on one side before trying to flip it. You should see the edges start to lift and brown. Flip it, cook on the other side, pop it on a plate to cool and continue this process with the rest of the batter. 

  4. I used these as a wrap for fish tacos but they'd be awesome stuffed with anything.