In a large bowl add hot sweet potato, vanilla, Cinnamon, salt, and flour. With a large spoon mix until a dough forms. You can mix with your hands, if you wear gloves

Once dough has formed. Knead on a smooth surface with plenty of flour. This will take about 10 minutes. Cut dough into 5 equal parts, pat down to make a disc. Place the disk in a floured bowl, cover with cloth and let rest for 20 minutes.

Heat grill to medium high, right before you start rolling out the roti.

On a floured surface roll out to the size of a standard flour tortilla. Place on a hot flat grill, spray grill with water, cook for 1 - 2 minutes per side. Flip the roti with a spatula. Repeat the same process on the other side. Turn 2 times per side. If the roti starts to cook to fast lower the heat to medium low.

Place in a kitchen towel. Will keep in the refrigerator for 4 days. Keep them in a kitchen towel and an airtight container, if you're going to store them for later use.