• Preheat the oven to 390°F (200°C).
• Place the sweet potatoes on a sheet pan lined with parchment paper and bake for 50 minutes or until soft.
• Allow the sweet potatoes to cool completely, then peel and mash them well in a bowl.
• Mix 470 grams of flour with the salt and pour it onto a working surface, forming a well in the center. Place the mashed sweet potatoes inside the well and start mixing. If the dough is too sticky, gradually add flour and mix until the dough is easy to work with and not sticky at all. Be careful not to add too much flour, as it can make the gnocchi doughy.
• Boil water with salt in a medium pot.
• Divide the dough into 4 pieces, and roll each piece into a long, relatively thin snake. Cut into small pieces, dust each piece slightly with flour, and shape the gnocchi using a fork by rolling each piece down on the back of it (watch the video if unclear).
• Place the gnocchi in the pot and gently stir from the bottom until all the gnocchi float to the surface.

For serving:

• Heat up a skillet with butter. Sauté the garlic for 30 seconds, then add the gnocchi and thyme, and sauté for 2-3 minutes. Sprinkle Parmesan and serve.