BAKING INSTRUCTIONS: Preheat oven to 375 F. Line a large baking sheet with parchment paper and poke several holes in sweet potatoes with a fork and place sweet potatoes. Roast in the oven for 45-50 minutes or until tender and cooked through. Allow to cool, then remove skin and mash 2 cups of sweet potato until smooth - use a ricer for best results. You can also use a masher or immersion blender.

BOILING INSTRUCTIONS: peel the sweet potato, cut into 1" cubes, cover with water in a large pot and bring to a boil. Reduce to a simmer and cook until soft, around 15-20 minutes. Mash with a ricer, potato masher or immersion blender until smooth and set aside.

In a large mixing bowl, add the sweet potato, egg, 1/2 cup parmesan and mix together. Add the flour 1/2 cup at a time, forming a soft dough. Knead the dough until it is firm and not overly sticky - add flour as needed. Form a ball with the dough.

Cut dough into 8 equal parts. Take each part and roll into a long rope about 1/2-inch in diameter, sprinkling with more flour as needed. Slice each rope into 1/2-inch "bite-sized" pieces.

Bring a pot of salted water to boil and drop in gnocchi for just under 1 minute or until floating. Remove with a slotted spoon and set in a bowl.

Add the butter to a large pan over medium heat. Once melted add the gnocchi, garlic and sage and cook until the gnocchi is golden on both sides.

Serve with extra sage leaves and the remaining parmesan.