Preheat your oven to 400°F (200°C). Poke holes in your sweet potatoes with a fork and place them on a baking sheet. Bake for about 45 minutes, or until tender.

Once the sweet potatoes are cool enough to handle, peel the skin off and mash the flesh in a large mixing bowl using a fork or potato masher.

Add the egg, salt, and optional nutmeg to the mashed sweet potatoes and mix until combined.

Gradually fold in the flour, starting with about 1 cup. Mix until the dough begins to come together. Add more flour as needed until the dough is soft and slightly sticky, but not wet.

Dust your working surface with a little flour and turn out the dough. Gently knead for a minute or two until it is smooth.

Divide the dough into smaller portions. Roll each portion into a long rope about ½ inch thick. Cut the rope into 1-inch pieces to form the gnocchi.

For the classic gnocchi shape, use the tines of a fork to gently press each piece, creating ridges.

Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water (in batches if necessary) and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

Serve immediately, dressed with your choice of sauce or simply sautéed in butter with fresh sage.