Sweet Potato Tortilla/Wrap

This is a pretty simple recipe for a healthy, low fat veggie wrap.  I have recorded it in proportions instead of set measurement so you can use all the sweet potato you cook.

1 part sweet potato
1 part white flour (I usually use wheat flour when I cook, but I think in this case it would just be too heavy)
salt to taste (about 1/2 teaspoon for 1 cup potato and 1 cup flour)
(1 cup of sweet potato and flour makes about 6)

Steam the sweet potato. You can steam it whole, and then peal it, or you can peal and cube it and then steam it. (if you are cooking the sweet potato ahead, you could bake it in the oven for 1 hr, but if you do be sure it is baked wrapped in aluminum foil so it doesn't dry out).  Once it is cooked and pealed, and while it is still hot, mash it thoroughly.  Add the flour and salt.  Mix with a spoon until it starts to be less sticky, and then continue mixing with clean fingers until the flour is all incorporated.  Don't over mix.  Divide into golf ball sized portions (larger if you want larger wraps) sprinkle with flour and roll each into a ball.   Place the balls in a covered bowl to keep them from drying out.  Heat a non-stick flat skillet over medium heat. Place one ball on a floured surface and roll tortilla thin.  Place it in the skillet and cook for 30 seconds.  Turn it over.  Continue cooking and turning every 30 seconds until it starts to form large air bubbles.  Place on a clean cloth and fold the cloth over top.  Roll and cook the next ball the same way until all the balls are cooked.  Fill with your favorite filling (the sweet potato black bean burrito filling would be great) or just lightly brush with margarine, and enjoy.