Preheat your oven to 180°C (360°F). Prick the sweet potatoes with a fork and bake for about 60 minutes, turning halfway through.

Once baked, let the sweet potatoes cool for a few minutes, peel the skin, and mash until smooth. Allow to cool for 10 minutes.

Gradually mix in the plain white flour, kneading until the dough is cohesive and slightly tacky. This should take about 5 minutes.

Divide the dough into portions, roll into ropes about ½ inch thick, and cut into small pieces. Use a fork to indent them.

Bring a large pot of salted water to a boil. Drop in the gnocchi in batches and cook for 2-3 minutes until they float.

Pan fry the cooked gnocchi in olive oil or vegan butter until crispy, or toss with your favorite sauce to serve.