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In a medium bowl, mix the mashed sweet potato, tapioca starch, coconut flour, and salt until well-blended. The dough will be stiff, but still moist.
Gather the dough into a ball and press into a circle. Cut the dough into 6 equal wedges.
Shape a wedge into a ball. Place dough ball between 2 squares of parchment paper and press into an even 6 to 6.5-inch diameter tortilla. Peel off top layer of parchment paper.
Heat a medium or large skillet (cast iron is ideal, or another form of healthy nonstick pan, such as nonstick ceramic) over medium heat.
Invert a tortilla onto hot pan; wait 10 to 15 seconds, and then carefully peel off parchment. Cook for about 2 to 3 minutes until tortilla begins to rise up slightly (in spots); flip over (it should be browned, in spots).
Cook for 2 to 3 minutes longer until other side is browned. Transfer tortilla to a cooling rack.
Repeat with remaining dough.