Begin by steaming or boiling sweet potatoes in a pot of water for 15–20 minutes, until they are fork-tender. Once cooked, drain any excess water and mash them into a smooth consistency, incorporating a tablespoon of vegan butter for added richness. Let the mashed sweet potatoes cool slightly.

In a large mixing bowl, combine the cooled sweet potato mash with the gluten-free sourdough starter and psyllium husk. Mix thoroughly, then cover and let the mixture rest for about 10 minutes. Stir in arrowroot flour and baking powder until a soft dough forms.

Preheat a non-stick skillet over medium heat. Divide the dough into five equal portions and roll each out into thin rounds between two sheets of parchment paper, aiming for a diameter of about 6 inches.

Carefully place the rolled tortilla into the preheated skillet. Cook for 30–45 seconds, flip, and cook for another 30–45 seconds until golden and pliable. Keep the tortillas warm in a towel while cooking the remaining.