Pierce the sweet potato all over with a fork, then microwave until soft (about 5 minutes per side).

Cut in half, cool, then scrape out the flesh into a medium bowl and mash.

Transfer about 1 1/2 cups to a large bowl. Add the ricotta and mix until evenly combined.

Add the 1/2 C parmesan, 1 T brown sugar, 1/2 t nutmeg and mash until evenly mixed.

Mix in the flour, a little at a time, until a soft dough forms. If the dough seems too sticky, add a little more flour. Keep in mind that the dough is going to be put onto a floured counter as well.

Transfer the dough to a floured surface and knead only a few times until a ball is formed.

Divide the dough into 3 equal pieces and roll into a long rope (about 1 inch diameter).

Cut each rope into 1 inch pieces, then roll each piece over a fork to indent.

Place the gnocchi's onto a floured baking sheet.

Bring a large pot of salted water to a boil. Cook the gnocchi in batches until tender (about 5-6 minutes).

Transfer gnocchi to a clean, oiled baking sheet and let cool. (These can be made ahead of time.)

When ready to serve, melt 1 stick of butter in a large saucepan over medium-high heat. Cook until the butter has browned, about 5 minutes. Be sure to swirl the butter occasionally to prevent it from burning.

When the butter has browned, add the sage and remove from heat. The mixture will bubble up, that's OK! Season to taste with 1 T brown sugar, salt and pepper.

Add half of the sage butter to a large skillet and sauté half of the gnocchi over medium-high heat, about 5 minutes. Set cooked gnocchi aside, keeping warm, and repeat with the second batch.

To serve, place gnocchi in bowls and top with sage brown butter. Garnish with additional sage and nutmeg if desired.