Begin by steaming or boiling the sweet potatoes for 15-20 minutes until they are fork-tender and easily mashable. Drain any water and set them aside to cool slightly while you gather your ingredients.

In a large bowl, mash the sweet potatoes thoroughly until smooth and lump-free. Add in vegan butter, hot water, sea salt, black pepper, onion powder, and garlic powder, mixing until well combined.

In a separate smaller bowl, combine the gluten-free sourdough starter with psyllium husk, mixing until it forms a slightly sticky paste. Allow it to rest briefly, then fold it into the sweet potato mixture until fully incorporated.

Gradually add the arrowroot flour (and baking powder if using) to the sweet potato mixture, mixing until a dough forms that resembles cookie dough consistency.

Preheat a non-stick skillet over medium heat. Divide the dough into five equal parts, rolling each piece into a ball and covering them with a kitchen towel.

Take one ball of dough, place it between two sheets of parchment paper, and roll it out into a thin, round tortilla, about ¼-inch thick. Repeat for remaining dough.

Cook each rolled tortilla in the preheated skillet for 30-45 seconds on one side until edges appear cooked and puffed. Flip and cook the other side for another 30-45 seconds until lightly golden.

Serve the sweet potato tortillas warm with your favorite fillings, or store leftovers as described.