1 Line a large baking sheet with parchment paper. Cook sweet potatoes in microwave on high until tender, about 5 minutes per side. Cut in half and cool. 2 Scrape sweet potato flesh into a medium bowl and mash. Take 3 cups mashed sweet potatoe and mix with ricotta cheese in a large bowl. 3 Add Parmesan cheese, brown sugar, 2 teaspoons salt and nutmeg, mix to blend. 4 Mix in the flour about 1/2 cup at a atime until dough forms. Turn dough onto a floured surface, divide into 6 equal pieces. 5 Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. 6 Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet. 7 Bring large pot of water to a boil and add 2 tablespoons salt. Working batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (can be made ahead or frozen)8 Preheat oven to 300°F. Melt butter in a heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes. 9 Add chopped sage. Turn off heat and season wtih salt and pepper. 10 Transfer half of sage butter to large skillet over medium-high heat. Add half of the gnocchi. Saute until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi. Garnish with sage laves.

This does take time, but it is not hard and it is so worth it. Freezes great too.

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Image from Imoore1118