Pierce sweet potatoes with a fork and microwave on high for 8-9 minutes or bake at 425°F for 45-60 minutes until fork-tender.

Allow sweet potatoes to cool slightly, then scoop out the flesh into a large mixing bowl and mash until fluffy and smooth.

Mix in the egg until fully combined, forming a cohesive mixture.

In a separate bowl, whisk together the grated Parmesan cheese and flour, then fold this into the sweet potato and egg blend until a soft, slightly sticky dough forms.

Cover the dough with a kitchen towel and let it rest for about 15 minutes while boiling 2 quarts of water and melting butter in a skillet.

Dust your surface with flour, divide the dough into sections, roll each into ropes, cut into pieces, and create grooves.

Cook gnocchi in boiling water until they float to the surface, then transfer to the skillet to sauté until golden brown.

Serve hot, garnished with additional Parmesan, feta, or sage butter sauce.