Peel the sweet potatoes, boil them in water until fork-tender, then drain them.

Mash the sweet potato and push through a strainer to get rid of any clumps.

Mix the yeast with the water and let sit until it becomes bubbly (roughly 5 minutes). You can skip the waiting time if you're sure the yeast is alive.

Put the flour, salt, sweet potato, and yeast mixture into a bowl. Mix thoroughly with a spatula until it forms a rough dough.

Turn over the dough onto your working surface and knead until the dough becomes smooth (roughly 5 minutes). Add more flour or water if needed. The dough should be a bit sticky, but firm.

Put the dough ball into a well-oiled bowl. Cover with plastic wrap and allow to rise for at least 2 hours until doubled in size.

Take out your dough and divide it into 6 equal parts. Shape each dough chunk into a tight ball on a well-floured working surface. Cover the dough balls with plastic foil and leave them until the next step.

Heat up a heavy-bottomed pan to medium-high heat and coat with a thin layer of oil.

Uncover the dough balls and flatten each one into a round disk of about 2 cm thick.

Place a disk into the frying pan and cook until the bottom has browned (about 2 minutes), then flip and cook the other side (another 2 minutes). Take it out of the pan and leave to slightly cook. Repeat the cooking process for the others disks.

Cut the bread in half horizontally and spread on garlic butter (optional). Then fill with your preferred toppings.