Begin by peeling and chopping 2 small sweet potatoes. Steam or boil them for 15-20 minutes until fork-tender. Drain and mash until smooth.

In a mixing bowl, combine 1 cup of mashed sweet potatoes, 2 tablespoons of vegan butter, 1/4 cup of hot water, and sprinkle in sea salt, black pepper, onion powder, and garlic powder. Mix until smooth.

Add the gluten-free sourdough starter and 2 tablespoons of psyllium husk to the mixture, stir until well combined, and let it rest for 10 minutes.

Divide the dough into 5 portions, roll each into a ball, and flatten between parchment paper into 6-inch rounds.

Cook each tortilla in a non-stick skillet over medium heat for 30-45 seconds on each side until lightly browned and puffy.