Add the sweet potato to a medium pot and cover with water. Bring to a boil for 15-20 minutes or until fork tender. Strain the sweet potato.

While the sweet potato is still warm, run it through a potato ricer into a large mixing bowl.

Add 2 tbsp of coconut flour, avocado oil, and salt. Stir to combine. Add the arrowroot starch, 1/3 cup at a time, stirring well each time. Allow to sit for 5-10 minutes to allow the dough to set and cool.

The dough should be easy to handle and roll into small dough balls. If it's still hard to handle, add another tablespoon of coconut flour.

Roll the dough into small pieces, with about 2 tbsp worth of dough. Set aside.

Prepare a clean surface of parchment paper and generously flour with arrowroot starch. Add a dough ball and place another piece of parchment paper on top. Roll flat with a rolling pin until very thin. Use a tool like a butter knife or angled spatula to very carefully remove the lefse from the surface.

Using a large deep pan, heat 2-3 tbsp of avocado oil in a pan on medium heat. Once hot, carefully add the lefse. Cook for 2-3 minutes on each side, pressing down with a spatula to avoid any bubbling up. Transfer to a clean plate and repeat with all of the lefse.

Serve topped with coconut sugar or jam, and roll or fold the lefse.