Mix together melted butter, eggs, and sweet potato. Note: I used a submersion blender to make it easier and to ensure a nice, smooth consistency.

Stir in arrowroot powder, the flax, and the sea salt.

Add in water and mix well. The mixture will have the consistency of runny pancake batter.

Heat a skillet on medium and carefully pour 1/4 c of the batter into the middle of the skillet.

The tortillas are done on one side once they start to bubble in the middle like pancakes. Flip them over and cook the other side for about 30 seconds to 1 minute. Set the cooked tortilla aside to cool and do it again!