Step 1: Cook Sweet Potatoes - Peel and cube 2 small sweet potatoes. Steam or boil in water for about 15-20 minutes until tender. Drain any excess liquid and mash until smooth.

Step 2: Prepare Dough - In a large mixing bowl, combine mashed sweet potatoes with 2 tablespoons vegan butter, ¾ teaspoon sea salt, dash of black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, and 1-2 tablespoons hot water. Add ¾ cup gluten-free sourdough starter or rice flour mixture, along with 2 teaspoons psyllium husk and 2-3 tablespoons arrowroot flour to form a firm dough.

Step 3: Rest Dough - Cover the dough with a damp kitchen towel and let it rest for about 10 minutes to allow psyllium husk to absorb moisture.

Step 4: Shape Tortillas - Divide the dough into five equal balls. Roll out each ball between parchment paper until about ¼ inch thick.

Step 5: Cook Tortillas - Heat a non-stick skillet over medium-high heat and cook each rolled-out tortilla for 30-45 seconds on each side until lightly golden.

Step 6: Store Warm - Stack cooked tortillas on a plate and cover with a clean kitchen towel to keep warm and soft.