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Peel and roughly chop the sweet potato.
Transfer to a medium saucepan, add the water, and boil till tender. Do not drain.
Puree the potato and cooking water in a blender till smooth. Transfer to another bowl (or back into the pot) and wash your blender immediately.
Combine all the dry ingredients in a mixing bowl.
Add 1 cup of potato puree.
Mix/knead to form a slightly stick dough. If it is too sticky, add ¼ cup more GF flour.
Divide into 5 balls.
Roll out each ball between two piece of wax paper to about 1 cm thickness.
Heat a non-stick skillet to medium-high heat.
Place a flatbread in the pan and cook for 1 to 1.5 minutes or until bubbles start to show. Flip, then cook for another 1 to 1.5 minutes on the second side. There should be some brown spots on each side.
Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.