Peel the sweet potato and cut into large cubes

Place sweet potato in a sauce pan with a little water and steam until soft enough to easily pierce with a fork - about 10 minutes

Remove sweet potato from pan and place on a plate

Place in the fridge for 1 hour until the sweet potato is completely cold

Smash the cold sweet potato with a potato masher or the back of a fork

Take 3/4 cup of the mashed sweet potato and place on a cutting board and shape into a ring (see chart below to see how you should do this)

Crack an egg into the center of the  ring and whisk with a fork

Mix the sweet potato and egg together

Pour flour on top of the sweet potato and egg mixture

Mix flour into the egg and sweet potato and knead until a smooth, even dough ball remains ***If using all-purpose flour add 1/2 cup of flour to the mixture first and knead. Then, add 1/4 cup of flour at a time and continue kneading the dough until an even dough forms - you should use close to 1 cup of flour total***

Cut dough ball into quarters

Take one quarter and place on a floured cutting board

Roll into a long tube and cut 1" gnocchi pieces from the tube

Roll each piece on a pasta board or the back of a fork

Repeat this process until all 4 quarters of the dough are used

Boil salted water and add gnocchi to the boiling water

Once the gnocchi floats to the top it is cooked

Remove the gnocchi from the pot with a slotted spoon

Enjoy the gnocchi boiled or pan fry by heating butter or oil in a frying pan over medium heat and cook the gnocchi in batches until browned on all sides