Peel and cut the sweet potatoes into chunks, then steam or boil them for 15-20 minutes until fork-tender.

Drain excess water and mash the sweet potatoes in a mixing bowl until smooth. Mix in the vegan butter, sea salt, black pepper, onion powder, garlic powder, and a splash of hot water.

Combine the gluten-free sourdough starter (or rice flour mixture) with the mashed sweet potatoes and psyllium husk. Stir well and let it rest for about 10 minutes.

Incorporate arrowroot flour and baking powder into the mixture until it reaches a smooth and slightly sticky consistency.

Divide the dough into 5 pieces, roll each piece between parchment paper into thin circles.

Preheat a non-stick skillet over medium heat. Cook each tortilla for 30-45 seconds per side until golden.

Stack cooked tortillas on a plate, cover with a kitchen towel to keep warm.