Preheat the oven to 400 degrees F.

Scrub the sweet potatoes clean with water and a scrubbing brush. Poke them a few times each with a fork to allow steam to release.

Place the sweet potatoes in a baking dish and place them in the oven.

Bake for around 45 minutes or until very tender.

Remove the potatoes from the oven and allow to cool slightly so they are easy to handle.

Remove the skins from the potatoes and place the peeled sweet potatoes in a blender or food processor. Process until very smooth.

Measure out 1 1/2 cups of very smooth pureed sweet potato and place it in a mixing bowl.

Add cassava flour and salt to the bowl and stir to combine well.

Dump the sweet potato mixture onto a clean working surface and knead to combine. The texture of the dough should be like homemade play-dough, very soft and tender but not sticky. Add small amount of cassava flour as needed, kneading it in between each addition, until a smooth but not sticky texture is achieved.

Divide the dough into 8 equal parts.

Roll each piece of dough into a smooth ball.

Place 1 ball of dough on top of a piece of parchment paper. Place a second piece of parchment paper over the dough. Use a rolling pin to gently roll the dough out into a circle. The circle should be about 6-7 inches across and the dough should be about 1/4 inch thick.

Preheat a cast iron or nonstick skillet over medium to medium-high heat.

Remove the top layer of parchment paper and then gently remove the tortilla from the bottom piece of parchment. Place it in the hot skillet and let it cook until lightly charred, about 1 minute, flip and repeat.

Remove the tortilla from the pan and place it inside of a clean dish towel to keep warm.

Repeat with remaining dough, stacking the cooked tortillas on top of each other in a towel to keep warm before serving.