Begin by baking or boiling your sweet potatoes until fork-tender, about 40 minutes at 200°C (400°F). Cool slightly and peel the skins.

Mash the cooked sweet potatoes until smooth, then gradually stir in your chosen flour until a soft, pliable dough forms.

Divide the dough into small portions, flatten each into a disk about 1/4-inch thick on a floured surface.

Heat a non-stick skillet over medium heat, cook each tortilla for 1-2 minutes on each side until lightly browned.

Stack tortillas on a plate and cover with a clean towel to keep them warm and flexible.