if it seems good after just one or two of the tablespoons, stop there. the mixture should be stretchy and slightly sticky but able to hold form in a ball. you don’t want it too wet or you won’t be able to work with it. some sweet potatoes contain more moisture than others that is why the amounts of water can change.
once the dough is formed cover with a damp paper towel while you prepare your rolling surface. dust the counter or baking mat with some cornstarch. rip off a golf ball sized chunk of dough and roll out as thing as you can with a rolling pin. if you 