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Bake your sweet potatoes at 400 degrees f for 45 minutes or until easily pierced with a fork.
Allow them to cool, then peel and mash well.
In a large bowl, combine your sweet potato puree with the oat flour and sea salt.
Use your hands to knead it a bit, until well incorporated.
If the dough seems too wet or sticky, you can add an extra tablespoon of oat flour.
Allow your dough to rest for 5 minutes.
Transfer the dough to a clean working surface and roll into a log as shown.
Slice evenly into 20 pieces.
Take one piece and sprinkle with a tiny bit of oat flour, then roll into a tortilla.
Heat a large skillet to medium heat then spritz lightly with avocado oil or ghee.
Cook the tortilla in a skillet, over medium heat, for 1-2 minutes per side, until some brown spots form as shown.
Repeat with the remaining tortillas.
Keep your cooked tortillas stacked and covered with a clean kitchen towel until ready to serve.