Prepare the Sweet Potatoes by steaming or boiling for 15-20 minutes until fork-tender. Mash until smooth.

Make the Dough by combining mashed sweet potatoes, hot water, and vegan butter in a mixing bowl. Add salt, pepper, onion powder, and garlic powder.

In a separate bowl, whisk together the gluten-free sourdough starter, psyllium husk, and the sweet potato mixture. Let rest for about 10 minutes.

After resting, add arrowroot flour and baking powder (if using) into the dough mixture and knead gently.

Shape Tortillas by dividing the dough into 5 balls, rolling each between parchment paper until thin.

Cook each tortilla in a preheated non-stick skillet for 30-45 seconds on each side. Keep warm in a towel.