Cook, peel and mash sweet potato - the result should be a smooth potato purée.
In a bowl, combine oat flour (or preferred flour) with sweet potato purée, and optionally olive oil and salt. Mix to combine the wet and dry ingredients together - adding more flour if it is necessary (this depends on how much water the sweet potatoes have absorbed).
Sprinkle a clean surface with flour and knead the sweet potato flatbread dough until it is smooth.
Divide the dough into around 5 balls, then sprinkle each ball with a hint of flour and roll into rounds.
Heat a non stick pan over medium heat, greased with little oil if necessary.
Place one sweet potato flatbread in the pan, cook for about 1 to 1 1/2 minutes. Once the underside has nice golden patches on it, flip and cook the other side for 30 seconds to 1 minute until the underside is golden.