With a fork poke holes into your sweet potatoes.

Bake them at 180 C° / 360 F till tender. I normally start at 20 minutes and keep checking with a fork. Depending on how big your sweet potatoes are it will need longer or less long. When tender let them cool and then peel off the skin and add them to a bowl.

Mash the potatoes using a potato masher or potato ricer till nice and smooth. You can use a fork instead if needed.

Add the eggs to the potato mash and combine.

Gradually add flour and knead the dough until it is soft and slightly sticky.Depending on how wet your sweet potatoes are you need more or less flour. Just start with about the recipe amount and keep adding until you have a nice soft dough that is still a bit sticky to your touch but won't stick on your hand anymore when you knead it.

Form the dough into a ball, put it into a bowl and let it rest for at least 30 minutes.

Using a dough scraper cut the dough into 8 pieces. On a floured surface start rolling each piece out into a sausage until its as thick as your thumb. Use some flour to prevent the dough from sticking to the surface.

Cut the rolled out dough into 2cm / 0.8inch pieces and place them on a baking sheet lined with parchment paper. Make sure you cover the pieces in some flour so the gnocchi won't stick to each other. Keep on doing that till all the dough is used up.

Fill a big pot with water and add some salt. Start bringing the water to a boil. While it's on the stove start making the sauce.

Melt butter in a light-colored pan on medium heat, stirring constantly.

Once the butter turns light brown and has a nutty smell, remove from heat and add fresh sage.

Stir the sage briefly until slightly crispy.

When the water boils turn down the heat to medium and start adding your gnocchi. Boil the gnocchi until they float to the surface and remove with a slotted spoon.

Now add the brown butter and sage to the gnocchi and serve.