PREPARATION:

1. Mash sweet potato in a medium-sized bowl.
2. Add ricotta cheese gradually. Add parmesan cheese, brown sugar, salt, nutmeg, pumpkin pie spice, and cinnamon. Mash everything together. Mix in flour gradually until a dough forms.
3. Turn dough out onto floured surface and divide into six equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope, sprinkling with flour as needed if sticky. Cut each rope into 20 pieces.
4. Bring large pot of water to boil, add a handful of salt, and return to boil. Don't overcrowd the pot and boil pasta until it floats to the top, about five minutes.
5. Melt butter in heavy large saucepan over medium-high heat. Cook for about five minutes and then add sage.
6. Top gnocchi with sage butter and serve immediately.

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