Start by washing and peeling 2 medium sweet potatoes, then chop them into chunks. Steam or boil the sweet potatoes in a pot of water for about 15-20 minutes until they are fork-tender. Drain and allow them to cool slightly before mashing them into a smooth consistency.

In a mixing bowl, combine 1 cup of the mashed sweet potatoes with 2 tablespoons of vegan butter and 1/2 cup of hot water. Add a pinch of sea salt, freshly ground black pepper, onion powder, and garlic powder to the mixture.

Next, take 3/4 cup of gluten-free sourdough starter and mix it into the sweet potato mixture. Add 1 tablespoon of psyllium husk and stir well to combine. Allow the dough to rest for about 10 minutes.

After the dough has rested, gradually incorporate 1/2 cup of arrowroot flour and the optional baking powder, mixing until the dough reaches a cookie dough-like consistency.

Divide the dough into approximately 5 equal portions and shape each piece into a ball. Place one dough ball between two sheets of parchment paper. Using a rolling pin, gently roll the ball out into a thin, round tortilla shape.

Preheat a skillet over medium heat and lightly grease it with a little oil. Once hot, carefully place one rolled tortilla in the skillet, cooking for 30-45 seconds on each side.