In a mixing bowl, add the creamy mashed sweet potato and all-purpose flour. Gently blend them together, creating a harmonious mixture that will soon become your dough.

Use your hands to knead the mixture lightly until a soft, pliable dough forms. If the dough is too sticky, sprinkle a little more flour.

Divide the dough into small balls, about the size of a golf ball. On a floured surface, roll each ball into a tortilla shape, aiming for a thin, round form.

Preheat a skillet over medium-high heat. Once hot, place the rolled tortillas in the skillet and cook for about 2-3 minutes on each side until they are lightly browned and slightly puffed.