Add the mashed sweet potato and 1 cup of flour to a mixing bowl. Stir, then knead gently. Add the remaining flour 1 tablespoon at a time until the dough is soft, smooth, and no longer sticky.

Cover the dough and let it rest for 10 minutes. Divide it into 6 equal pieces and roll each piece into a smooth ball.

Lightly flour the work surface and rolling pin. Roll each ball into a roughly 7-inch round about 1/8 inch thick. Keep the remaining dough covered.

Preheat a dry nonstick or well-seasoned skillet over medium-high heat. Do not add oil.

Cook one tortilla for 45 to 60 seconds, until bubbles appear and the underside has light brown spots. Flip and cook for 30 to 60 seconds more. Do not overcook.

Transfer the tortilla to a plate and cover immediately with a clean kitchen towel. Stack and cover each tortilla as it is cooked. Serve warm.