TWO ingredient sweet potato gnocchi

1. Preheat oven to 400 degrees Fahrenheit.
2. Place sweet potatoes on a baking sheet and bake for 40-50 minutes, until skin is crispy and flesh is tender. Let potatoes rest until they are cool enough to handle. Peel the skins from the potatoes and discard.
3. Place sweet potatoes in a large bowl, add 1 teaspoon of salt and mash with a fork really well.
4. On a clean work surface, sprinkle a little flour and mound the mashed sweet potatoes, creating a well in the center. Add 1/2 cup of flour at a time over the potatoes. Stir with a fork to incorporate the flour and potatoes together. Continue to stir until all of the flour is well incorporated. Use your hands to combine the rest of the dough, which will be sticky.
5. Cut the dough into 4 equal segments.
6. Lightly flour work surface as needed to prevent sticking.
7. Take one segment and roll it into a ball, then set it on the work surface and roll the dough into a rope about 3/4" thick. Use a sharp knife and cut 1" segments from the rope. To make the gnocchi ridges, rest a fork, tines facing down, on the work surface. Hold a gnocchi and gently roll it from the bend in the fork along the tines, pressing lightly to form ridges. Repeat with remaining gnocchi dough.
8. Heat a pot of salted water to boiling.
9. Working in batches, add gnocchi to the boiling water. Cook for a few minutes, until the gnocchi naturally float to the surface. Once they have floated to the surface, let boil for 1 minute then remove the gnocchi from the pot. Transfer gnocchi to a bowl and lightly coat with a bit of melted coconut oil.
10. To get them toasty: Heat a medium non-stick pan over medium heat. Add 1 teaspoon of coconut oil and let it melt. Add gnocchi and let them crisp up on each side for 1-2 minutes.
11. Once the gnocchi are crisp, transfer them to a serving dish and serve with your favorite sauce and favorite veggies or leafy greens. The original creator served it with sautéed spinach and a creamy cilantro sauce.