In a mixing bowl, add the mashed sweet potato and all-purpose flour. Stir gently until everything is well-combined, then use your hands to form a dough ball. It should feel smooth and not too sticky.

Split the dough ball into 5 equal parts. Lightly dust your working surface with flour to prevent sticking.

Using a rolling pin, roll each portion into a circle about 1/2 cm thick.

Heat a non-stick pan over medium-high heat. Place each tortilla in the pan and cook for 1 minute on each side, until they puff up slightly and have golden spots.

As you cook the rest of the tortillas, stack them on a plate and cover with a clean kitchen towel.