Begin by steaming or boiling the sweet potatoes for 15-20 minutes until they are fork-tender and easily mashable.

Once cooked, drain and mash them in a large mixing bowl using a fork until smooth, then stir in the vegan butter, hot water, sea salt, onion powder, and garlic powder until fully combined and creamy.

In a separate bowl, combine the gluten-free sourdough starter and psyllium husk, mixing well.

Then, add the smooth sweet potato mixture to this bowl, stirring thoroughly.

Cover the bowl and let the mixture sit for 10 minutes, allowing the psyllium husk to absorb moisture.

After resting, add the arrowroot flour and optional baking powder, mixing until a dough forms that resembles a cookie dough consistency.

Preheat a non-stick skillet over medium heat for about 5-7 minutes until it’s hot.

Divide the dough into 5 equal balls.

Place each ball between two sheets of parchment paper and roll them out evenly to about 1/8-inch thick using a rolling pin.

Carefully place the rolled tortillas onto the preheated skillet, cooking each side for 30-45 seconds until they are lightly browned and slightly puffed.

Remove from the skillet and keep warm in a clean kitchen towel while you repeat the process with the remaining tortillas.