Combine sweet potato and ricotta in a large bowl. Add parmesan cheese, salt, and brown sugar. Stir until well-combined. Fold in flour, 2 tablespoons at a time, until a dough is formed. Try to incorporate as little flour as possible--the dough should be slightly sticky, but not so sticky that you can't work with it.
Turn dough out onto a floured surface. Divide into 3 pieces. Using your palms, roll and stretch each piece into a 20-inch rope. Add more flour as needed.
Use a knife to cut each rope into 20 one-inch pieces. If you like, you can shape gnocchi using the tines of a fork; place gnocchi on fork and gently press the center with your thumb, rocking back and forth.
Boil finished gnocchi one or two handfuls at a time in a large pot of salted water for 3-5 minutes, until tender. Remove with a slotted spoon and place on a baking sheet to cool.
Saute gnocchi in a tablespoon of butter or olive oil over medium-high heat until heated through and starting to brown, about 6 minutes. You can also add minced fresh herbs (like sage or rosemary), garlic or caramelized onions.
Notes
To bake sweet potato, pierce a 1 pound sweet potato with a fork and bake for 60-90 minutes at 400 degrees, until tender and beginning to caramelize. Cool slightly, then remove skin and mash with a potato masher or ricer.
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