Cook the purple sweet potatoes until fork-tender, about 15-20 minutes if steamed, 12-15 minutes if boiled, or 8-10 minutes in the microwave. Let cool, peel, and mash until smooth.

In a mixing bowl, combine the mashed sweet potatoes, salt, and olive oil. Gradually add flour and warm water until a pliable dough forms.

Knead the dough for 3-4 minutes on a floured surface until smooth and elastic. Cover with a damp cloth and let rest for 10-15 minutes.

Divide the dough into 8 pieces, roll each into a ball, and flatten. Roll each piece into a thin circle, about 7-8 inches in diameter.

Heat a skillet over medium-high heat. Cook each roti for 1-2 minutes on each side until light brown spots appear.