Peel and cube the sweet potatoes, then steam or boil them for 15-20 minutes until fork-tender. Drain and mash until smooth.

In the bowl with the mashed sweet potatoes, add vegan butter, hot water, sea salt, onion powder, and garlic powder. Mix until smooth and lump-free.

In a separate bowl, combine gluten-free sourdough starter, psyllium husk, and sweet potato mixture. Stir until just combined and let rest for 10 minutes.

Gradually mix in the arrowroot flour and optional baking powder, kneading gently until a soft, pliable dough forms.

Divide the dough into five pieces, roll into balls, then flatten between parchment sheets to about 1/8 inch thick.

Heat a non-stick skillet on medium heat, cook each tortilla for 30-45 seconds per side until slightly browned, keeping them soft under a towel.