Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes, then roast for about 45 minutes until tender. Cool before peeling.

Mash the roasted sweet potatoes in a mixing bowl. Add in the eggs and salt, then gradually mix in all-purpose flour to form a soft dough.

On a floured surface, divide the dough and roll into ½-inch ropes, cut into 1-inch pieces, and create grooves using a fork. Lay on a floured tray.

Bring salted water to a gentle boil. Cook gnocchi in batches for 2-3 minutes until they float. Drain using a slotted spoon.

In a skillet, melt butter or heat olive oil and cook sage for about 2 minutes. Toss drained gnocchi in the skillet for an additional 2-3 minutes until coated and golden.

Plate the gnocchi, sprinkle with Parmesan cheese, and serve immediately with a side salad or steamed vegetables.