Preheat Your Oven: Start by preheating your oven to 425°F (220°C).

Bake the Sweet Potatoes: Pierce each sweet potato with a fork several times. Bake them directly on the oven rack until tender and fully cooked, between 40 to 55 minutes, depending on size.

Prepare the Sweet Potatoes: Let the sweet potatoes cool slightly. Then, cut them in half and scoop the flesh into a large bowl. Measure out 2 cups of mashed sweet potato and transfer it back to the bowl.

Mix the Gnocchi Dough: Add the ricotta cheese, salt, cinnamon, and pepper to the mashed sweet potatoes. Mix well until everything is combined. Gradually add the flour, ½ cup at a time, until a soft dough forms.

Shape the Gnocchi: Lightly flour your work surface. Place the dough on the floured surface and divide it into 6 equal portions. Roll each portion into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll each piece over the tines of a fork to create the classic gnocchi shape. Transfer the formed gnocchi to a large baking sheet.

Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking them until they rise to the surface and are tender but firm about 5 to 6 minutes. Use a slotted spoon to transfer the cooked gnocchi to a baking sheet. Tent with foil to keep them warm while you cook the rest.

Make the Brown Butter Sauce: While the gnocchi is cooking, melt the butter in a large sauté pan over medium heat. Once melted, add the sage leaves and cook until the butter begins to brown, swirling the pan occasionally. This will take about 4 to 5 minutes. Remove the pan from heat.

Finish the Sauce: Carefully stir in the cinnamon, maple syrup, salt, and pepper. The mixture will bubble up briefly. Stir gently until the bubbles subside.

Toss the Gnocchi in the Sauce: Add the cooked gnocchi to the pan with the brown butter sauce. Toss gently to coat them evenly.

Serve Immediately: Transfer the gnocchi to a serving dish and serve right away while they’re warm and flavorful.