Begin by steaming or boiling 2 small sweet potatoes for 15-20 minutes until they are fork-tender and easily mashable. After cooking, drain the sweet potatoes and mash them in a bowl. Set aside the creamy mash, allowing it to cool slightly before using it in your delicious Sweet Potato Tortillas.

In a mixing bowl, combine 1 cup of the mashed sweet potatoes with 1 tablespoon of hot water and 2 tablespoons of vegan butter for added richness. Sprinkle in ¾ teaspoon of sea salt, a dash of black pepper, ½ teaspoon of onion powder, and ½ teaspoon of garlic powder. Mix all ingredients until smooth and well-blended, then set aside to cool a bit before proceeding.

In a separate bowl, combine ¾ cup of gluten-free sourdough starter (or the rice flour mixture) with 2 teaspoons of psyllium husk. Add the sweet potato puree to this mixture and stir well to combine. Allow the dough to rest for 10 minutes so the psyllium husk can absorb moisture and create a cohesive texture for your Sweet Potato Tortillas.

After resting, incorporate 2-3 tablespoons of arrowroot flour into the dough to enhance its structure. If desired, add ½ teaspoon of baking powder for extra fluffiness. Knead the mixture lightly on a clean surface until it forms a soft, pliable dough that holds together well, ensuring it's not too dry or too sticky.

Preheat a non-stick skillet over medium heat while you prepare your tortillas. Divide the dough into five equal balls. Place a dough ball between two sheets of parchment paper and roll it into a thin circle, about 6-7 inches in diameter. Carefully transfer the tortilla to the hot skillet and cook for 30-45 seconds on each side, until lightly browned and flexible. Repeat this process for all tortillas, adjusting heat as needed to avoid burning.