Scrub and dry the sweet potatoes, then pierce them in several places with a fork. Microwave on full power for 8 to 9 minutes until tender or bake in a preheated 425°F oven for about 45 to 60 minutes.

Once the sweet potatoes are cool enough to touch, carefully slice them lengthwise and scoop out the flesh using a spoon.

Using a potato ricer or a fork, press or mash the sweet potato flesh until it is light and fluffy, free of lumps.

In a mixing bowl, blend the cooled sweet potato flesh with one large egg, ensuring it is well combined.

In a separate small bowl, whisk together the freshly grated Parmesan and the all-purpose flour. Gently mix this flour mixture into the sweet potato and egg blend until a soft dough forms.

Once your dough is formed, cover it with plastic wrap and let it rest for about 10 minutes.

Divide the rested dough into three equal pieces, then roll each piece into smaller sections about ½" wide and 1" long.

Roll each gnocchi piece in a bit of flour and use a gnocchi board or fork to create grooves on each piece.

Gently drop the shaped gnocchi into boiling water and stir lightly to prevent them from sticking. Once floating, cook for an additional 1 to 2 minutes.

Using a slotted spoon, carefully transfer the cooked gnocchi to hot butter in your skillet and fry until golden brown.