Cook your sweet potatoes in boiling water for 20–30 minutes until tender. Drain and mash until smooth, then measure out 2 cups.

In a mixing bowl, combine mashed sweet potatoes with 1 cup of flour and 1 egg. Mix gently until a soft dough forms; adjust with more flour if needed.

On a floured surface, roll dough into a log about ¾ inch in diameter. Cut into 1-inch pieces and press a fork into each piece to create ridges.

Bring a pot of salted water to a boil. Drop in gnocchi in batches; they are done when they float to the surface after 2-3 minutes.

Melt 2 tablespoons of butter in a skillet over medium heat. Add minced garlic, sauté until golden. Toss in drained gnocchi, coating them in butter, sprinkle with parmesan, and toss until melted.

Serve the gnocchi with extra parmesan and chopped herbs if desired.