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Poke several holes in the sweet potato and microwave it for 6 to 7 minutes or until soft and tender
Scoop the sweet potato out into a bowl and mash it with a fork until smooth. Add the flour and salt to the bowl with the sweet potato
Use a fork to mix together the mashed sweet potato, flour, and salt until it becomes dry and crumbly in texture. Once the dough becomes crumbly, use your hands to knead and work it into a dough. If your dough seems sticky, add a little more flour, 1 tablespoon at a time until it forms into a dough ball.
Place the dough ball onto a floured surface and slice it into 6 pieces for mini tortillas or 4 pieces for larger tortillas.
Form each piece into a small dough ball and use a floured rolling pin to roll it out into a thin circle about 6 inches in diameter. Make sure that both the rolling pin and surface are floured so that the dough rolls out easily and does not stick. You'll want to roll the tortillas out pretty thin as they will slightly rise once cooked.
Cook the tortillas in a nonstick or lightly oiled pan for about 1 minute per side, or until each side is lightly charred. Repeat for the remaining tortillas.