Preheat the oven to 400°F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender.
Combine the salt and 2 cups of flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer. Rice both of the potatoes right on top of the flour.
Once all of the potatoes have been riced, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. Keep adding flour until you get a nice dry dough. This possibly takes a decent bit of extra flour if your potatoes were large.
Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about ½ an inch thick. Cut the gnocchi into 1-inch pieces. Toss each piece into flour to ensure that it’s dry and not sticky. (you could also use a fork or gnocchi board)
The gnocchi can be stored in the fridge for 3 days, frozen for a few weeks, or can be cooked right away.
Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple of minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
Toss in your favorite sauce and enjoy!