Sweet Potato Stuffed Paratha

Sweet Potato Stuffed Paratha || Sweet Potato Stuffed Flatbread (Paleo, AIP)

 As I have said before, I am so grateful for cassava flour.  In fact now thatI think about it, I should have included this in my thanksgiving thank you note 🙂 Seriously, cassava flour rotis/parathas are what enables me to still enjoy Indian curries in my Paleo/AIP world.  And no wonder I keep coming up with different versions of rotis and parathas to brighten up my days and hopefully yours too 🙂

Some of them I have already posted – cassava rotis , cassava methi parathas.  This sweet potato paratha is also something that I have been making for the past one year or so but never thought of posting it until I saw how favorably my cassava methi parathas was received.  To make these stuffed parathas though, you need to follow my exact steps. So I did a video too for you guys to watch and learn how to make this.  Some of the important things to note are:

  1. The most important thing is that the cassava flour dough needs to be made in a certain way. If you don’t follow this exact recipe, your dough will not be very flexible making it difficult for you to roll with the stuffing inside it.
  2. Second, I prefer to use white sweet potato (one with purple skin but white flesh) usually but you can also use regular yellow sweet potato. However if you are using that, you need to make sure that you cool the boiled potato in the refrigerator before using it to stuff so that it’s not too moist.

Since these parathas are sweet, I like making them in the mornings for breakfast and there is no need for any added sugar – the parathas taste great as is. You could add a dollop of ghee on top or also some raw honey or coconut sugar.  I like to also sprinkle some cinnamon on top. I also like to eat this with my homemade apple jam/chutney!  You could also eat these parathas as a side with any meal!

Watch the video to see how I make them!

Sweet Potato Stuffed Paratha || Sweet Potato Stuffed Flatbread (Paleo, AIP)
Recipe type: Main Course; Breakfast
Cuisine: Indian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 8
Delicious flatbread stuffed with a sweet potato filling that you can have for breakfast or with any meal! Grain free, Dairy free and Nut free!
  • 1 cup cassava flour
  • ¼ tsp sea salt
  • 1 tbsp extra virgin olive olive oil
  • 1 cup hot boiling water
  • 1 - 2 tsp extra virgin olive oil
  • 2 White Sweet Potato (boiled whole and then peeled and mashed about 2 cups)
  • About 3-4 tbsp coconut oil or ghee (optional; use coconut oil for AIP)
  • cinnamon powder for topping (optional)
  • raw honey, maple syrup or coconut sugar for topping (optional)
For making dough: You can make the dough using any of the two methods described below.
Method 1: In a large mixing bowl, add the cassava flour, sea salt and the olive oil. Place a pot or kettle of water to boil and as soon as it starts boiling, turn heat off and add ½ a cup of this hot water into the bowl. Mix it with the flour using a spoon and then pour ½ cup more of the hot water and mix with the spoon until all the flour looks wet. Now using your hands form a dough. Add the extra oil to make the dough really smooth. Cover the dough by placing plastic wrap on the top of the bowl.
Method2: In a sauce pan, place the 1 cup water and place it to heat on stove. Add the oil and the salt. As soon as the water begins to boil, turn heat off. Then add ½ a cup of the cassava flour and stir well to mix with the hot water. Then add the other ½ cup f cassava flour and again stir with a spoon to mix well to form a dough like consistency (all flour should be wet). Take off from the stove and let cool for a couple mins. Then knead using your hands to form a smooth dough adding 1 or 2 tsps more of olive oil.
To make the stuffed parathas:
  1. Place a non stick or cast iron pan on stove to heat.
  2. Take a golf ball size of dough and flatten it with your hands to form a round shape. Place on parchment paper and dust with cassava flour. Roll slightly to form small flattened circle (don't roll too much).
  3. Now place 1 tbsp of the mashed sweet potato in the center of the round and bring all the ends of the dough towards the center to enclose the stuffing inside (basically cover the stuffing completely with the dough).
  4. Now dust more flour on top and roll very gently to form a ⅚ inches round shape.
  5. Place this paratha on the hot pan and cook on medium heat for about 3 mins on each side. Add coconut oil or ghee on top to make parathas crispy.
  6. Continue making the rest of the parathas the same way!
  7. Serve parathas warm as is or sprinkle with cinnamon and / or some raw honey or coconut sugar on top!
I prefer using white sweet potato for this recipe however you can use regular yellow sweet potato too. Just make sure to cook it with the skin on and then wipe off any excess water before peeling and mashing it. The mashed sweet potato needs to be not 'too wet' otherwise you will have trouble rolling the flatbread.

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    • In Kerala, I know Kappa Podi is available which is cassava / tapioca flour. But it has to be the flour with the fiber in it. Usually outside of India, tapioca and cassava flours are different where tapioca flour is only starchy with no fiber. Other than cassava flour, you can use green plantain flour which is I believe available in Kerala and other southern indian states. Singada or water chestnut flour is another grain free option. Hope this helps!

  1. Hi, I’m very interested in trying this recipe. My question is about the sweet potoato. As sweet pototo come in a lot of different sizes could you specify the size or the weight, or the amount in cups of the mash you need? Thanks

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