1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast on a parchment-lined tray for 45–55 minutes until tender.

2. Let potatoes cool slightly, scoop out flesh, and mash until smooth. Spread mash to release steam and cool for 10–15 minutes.

3. In a bowl, combine cooled sweet potato mash, beaten egg, and salt. Gradually add flour and stir until a soft dough forms.

4. Flour work surface and knead dough gently 1–2 minutes until smooth. Divide dough into four sections.

5. Roll each section into a ¾-inch-thick rope. Cut into 1-inch pieces and press each piece against a fork to create ridges. Dust with flour and rest for 10 minutes.

6. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float plus 30 seconds. Remove with a slotted spoon.

7. In a large skillet over medium heat, melt 3 tablespoons butter. Add sage leaves and cook until butter turns golden brown and fragrant, 3–4 minutes.

8. Stir in maple syrup and remaining butter. Add drained gnocchi and sauté 1–2 minutes per side until golden and crisp.

9. Season with salt and pepper. Serve immediately topped with grated Parmesan if desired.