Peel and chop the sweet potatoes into chunks and steam or boil for 15-20 minutes until tender.

Mash the cooked sweet potatoes in a bowl, reserving 1 cup for the tortillas.

Combine reserved mashed sweet potatoes with vegan butter and hot water in a mixing bowl until smooth.

In a separate vessel, combine sourdough starter with psyllium husk and let sit for several minutes.

Mix the sweet potato blend into the starter paste, then add arrowroot flour and any baking powder if using.

Divide dough into 5 portions, roll each into a ball and flatten between parchment paper.

Cook each tortilla in a preheated skillet over medium heat, around 30-45 seconds on each side.

Remove tortillas and keep warm under a kitchen towel. Serve with your favorite fillings.