Begin by peeling and cubing 2 small sweet potatoes. Bring a pot of water to a boil or set up your steamer, and cook the sweet potatoes for 15-20 minutes until fork-tender. Drain any excess water (if boiled) and mash the sweet potatoes in a bowl until smooth.

In the bowl with mashed sweet potatoes, add vegan butter and 1-2 tablespoons of hot water. Sprinkle in ¾ teaspoon of sea salt, a dash of black pepper, ½ teaspoon of onion powder, and ½ teaspoon of garlic powder. Mix until it forms a thick, cohesive paste.

Combine gluten-free sourdough starter with 2 teaspoons of psyllium husk in a separate bowl. Pour this into the sweet potato blend, stirring until fully combined. Cover with a towel and let rest for 10 minutes.

Divide the dough into five portions, form each into a ball and roll out between parchment paper to about ¼ inch thick.

Preheat a non-stick skillet over medium heat for 5-7 minutes. Cook each tortilla for 30-45 seconds on each side until golden spots appear, keeping them covered to trap steam.

Once cooked, stack the tortillas on a plate and cover with a cloth to keep warm. Allow to cool before storing in an airtight container for up to three days.