• In a large bowl, mix the flour and salt together.
• To the flour mixture, add 1/2 of each of the baked sweet potatoes varieties and begin mixing with a wooden spoon to create a dough. Add more of the rest of each sweet potato a little at a time until all of the flour is mixed in and the dough is soft (not dry!) and still slightly sticky. You may or may not need all of the sweet potatoes, depending on how moist they are.
• Form a large ball with the dough, place on a floured wooded board, pat down a little, then slice into 6 sections. Place 5 of the sections back into the bowl while you work with the first section.
• Making sure there is plenty of flour on your wooden board, roll the 1st section into a rope shape with your hands, about 3/4" thick. Slice off a tiny bit at each end and set those pieces aside. (You can incorporate these little pieces into the next rope.) Cut off 3/4" pieces along the rope. When you finish cutting the rope, press your pinky finger or the thicker end of a chopstick into the center of each pillow shape. This helps them cook properly.
• Repeat the process for the rest of the 5 pieces until all of the gnocchi pieces are cut.
• Bring a medium saucepan of water to a boil. One by one, drop the gnocchi in. They are ready when they float to the top of the water–in just a couple of minutes. Remove gnocchi with a slotted spoon and place in a clean bowl while you are working on this next part. If you don't want the sage butter on the gnocchi, you can serve it as it is!
• (optional) In a skillet, melt the vegan butter over medium-high heat. Cook for about 3 minutes before adding in the fresh sage leaves. Continue to cook until the butter is golden brown, then add the sage leaves and cook another minute or so–until they begin to become crispy. Add in the gnocchi and gently coat them in the butter and sage sauce for a minute. Serve immediately!

FREEZING INSTRUCTIONS:

• If you want to freeze all or some of the gnocchi, lay the freshly cut pieces on a baking tray, place them in the freeze for an hour, then move them to a freezer storage container/baggie so you can use them at a later date. ALWAYS defrost the gnocchi before boiling them; otherwise, the texture will become too soft.