Begin by making the mashed sweet potato: cut peeled sweet potatoes into cubes, steam in a saucepan with 1 inch of water until tender, then drain and mash until smooth.

In a mixing bowl, combine 2 cups of mashed sweet potato with 1 cup of cassava flour. Stir until a smooth dough forms.

Divide the dough into 8 equal portions. Lightly dust a clean surface with cassava flour, then press or roll each portion into a tortilla approximately 1/4-inch thick.

Heat a non-stick skillet or griddle over medium heat. Lightly drizzle with olive oil.

Cook each tortilla for about 1–2 minutes per side, or until golden brown and flexible.