Instructions

1. In a large bowl, mix the flour, the salt and the baking powder.
2. Add the mashed sweet potato and combine well using a spatula. Once it starts to get difficult, transfer to a floured surface and keep combining using your hands.
3. Divide the dough into six portions for medium tortillas or in 8 portions for small tortillas. 
4. On a lightly floured surface, roll each portion into a circle. Don´t make them too thin, otherwise they will break. If the dough sticks to the surface, sprinkle some flour on top. You might need to do this several times during the process.
5. Heat a large skillet over medium-high heat and set one tortilla in the pan. Cook until it starts to bubble on the side that is up, that means it is ready to flip.
6. Flip the tortilla and cook on the other side for around a minute or until slightly brown.
7. Repeat with the remaining tortillas.
8. Place your cooked tortillas on a clean kitchen towel and keep them wraped until ready to serve. If you are planing on eating them later or the next day, allow them to cool down and then store in plastig bag and in the fridge.