Peel and cube sweet potatoes, steam or boil for 15-20 minutes until tender. Mash with vegan butter, hot water, salt, pepper, onion powder, and garlic powder.

Combine gluten-free sourdough starter with psyllium husk and cooled mashed sweet potatoes. Mix well and let rest for 10 minutes.

Gently fold in arrowroot flour and baking powder until a soft, non-sticky dough forms. Adjust arrowroot flour for consistency.

Divide dough into five portions, rolling each into a ball. Flatten each dough ball between parchment paper into a thin circle about 6 inches in diameter.

Preheat a skillet over medium heat for 5-7 minutes. Cook each tortilla for 30-45 seconds on one side until edges lift and bubbles form.

Stack cooked tortillas and cover to keep soft and warm until all are cooked.