Scrub the sweet potatoes under running water and pierce them several times with a fork. Microwave them on high for 8-9 minutes until soft.

Cut the cooked sweet potatoes in half lengthwise and scoop out the flesh into a mixing bowl. Press the flesh through a potato ricer.

Let the sweet potato cool until lukewarm, then crack in one egg and combine gently until incorporated.

In a separate bowl, whisk together flour and Parmesan cheese. Gradually mix into the sweet potato and egg mixture.

Cover the bowl with a damp towel and let the gnocchi dough rest for 10-15 minutes.

Divide the dough into pieces, roll each into a rope, and cut into bite-sized pieces. Shape using a fork.

Drop shaped gnocchi into boiling salted water. Cook for 1-2 minutes until they float to the top.

Fry the cooked gnocchi in butter over medium heat for 3-5 minutes until golden brown.