Scrub and dry the sweet potatoes, then pierce them a few times with a fork. Microwave on full power for about 8 to 9 minutes until incredibly tender.

Once the sweet potatoes are cool enough to handle, slice them lengthwise and scoop out the soft flesh into a bowl.

Add the large egg to the cooled sweet potato flesh and mix well until fully combined.

In a separate small bowl, whisk together the freshly grated Parmesan cheese and the flour. Gradually add this mixture into the sweet potato dough.

Cover the dough with plastic wrap and let it rest while you heat up 2 quarts of water in a large pot.

Once the water is boiling, divide the dough into three equal pieces on a lightly floured surface. Cut each piece into smaller segments.

Carefully place the formed gnocchi into the boiling water. Cook them until they start to float, about 2 to 3 minutes.

Using a slotted spoon, transfer the freshly cooked gnocchi to the heated skillet with melted butter.

Serve your golden, sautéed Sweet Potato Gnocchi hot, garnished with extra Parmesan cheese or your favorite sauce.