Steam or boil the sweet potatoes for 15-20 minutes until tender. Drain and mash in a bowl with hot water and vegan butter. Season with salt, onion powder, and garlic powder.

Add the gluten-free sourdough starter and psyllium husk to the sweet potato mixture, stir, and let sit for 10 minutes.

After resting, mix in arrowroot flour until a soft dough forms. Adjust consistency as needed.

Preheat a non-stick skillet. Divide dough into five balls, roll out into thin circles, and cook on each side for 30-45 seconds.

Stack cooked tortillas on a plate and cover with a towel to keep warm while cooking remaining dough.