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Preheat the oven to 400°F (200°C). Cut a sweet potato in half and poke a few holes with a fork. Place it on a baking sheet.
Bake for 45-60 minutes, or until the sweet potato is tender and easily pierced with a fork.
Let it cool slightly, then scoop out the flesh and mash it into a purée.
In a bowl, mix the sweet potato purée with flour until a dough forms.
Lightly flour a pair of scissors and cut the dough into small pieces, either directly into a pot of boiling salted water or into a bowl dusted with flour.
Cook the pasta for a few minutes until they float to the surface, then drain and add them to your favorite sauce.
Sauté garlic in olive oil for a couple of minutes. Add chopped mushrooms and cook for 5-10 minutes, until browned.
Stir in cream and grated Parmesan until well combined.
Once the pasta is drained, add it to the sauce and toss to coat.
Serve immediately, topped with extra Parmesan and parsley, if desired.