Steam or boil the sweet potatoes for 15-20 minutes until fork-tender. Drain and let cool slightly, then mash until smooth.

In a mixing bowl, combine 1 cup of mashed sweet potato, hot water, vegan butter, sea salt, black pepper, onion powder, and garlic powder. Mix until smooth and well-combined.

Combine the gluten-free sourdough starter with the sweet potato mixture and add psyllium husk. Mix well and let rest for about 10 minutes.

Add arrowroot flour (and baking powder if using) to the dough. Stir until the consistency resembles cookie dough; adjust flour as needed.

Preheat a non-stick skillet. Divide the dough into five portions, roll each between parchment paper until thin.

Cook each tortilla for 30-45 seconds on each side until lightly browned and puffed. Keep warm in a clean kitchen towel while cooking remaining dough.