Peel the sweet potato, cut into chunks, boil and then mash it. Once it cools, measure out ¾ cups into a large mixing bowl.
Add in Greek yogurt, the oil and salt. Whisk together.
In a small bowl, mix together the warm water, the yeast and sugar or honey.
Add the yeast mixture to the sweet potato and mix together.
Then add the flour and start mixing with a spatula, until it's too hard to do so, and then use your hands.
The dough will be sticky, but shouldn't be impossible to work with.
Set the dough back in the large mixing bowl and cover with plastic wrap. Let rise in a warm place.
Punch the dough down and use a rolling pin to roll out about six 7-inch rounds. Use flour lightly to roll out the breads.
If you want the breads more of a thick flatbread/pizza crust style dough, then pan fry each one for about 5 minutes on one side and then 3 minutes on the other. Or 4 minutes and then 2 for a cast iron pan.
If you want them with pockets inside like pita bread, then bake them in a hot oven at 400F for about 10 minutes. I bake mine directly on pizza stone. You might need a few minutes longer without a pizza stone and directly on a cookie sheet. They will noticeably puff out.