1) Peel sweet potatoes and cut them into large 2 inch cubes.
2) Boil potatoes in a large pot of salted water (use approximately 1 tablespoon of kosher salt per gallon of water) Drop chunks of potatoes straight into the water and let them cook until they are very tender, about 20 minutes.
3) After cooking, move the potatoes to a bowl lined with paper towels (this will soak up a lot of water). Let them rest for a few minutes.
4) Add dried potatoes to a much larger bowl and mush them up with a fork.
5) Let potatoes cool completely by placing them in the fridge for 30 minutes.
6) For sauce, add a large can of tomatoes (28 ounces – you can use the juice and tomatoes if you want it even lighter) and a few Tablespoons of basil to a blender. Add a pinch of salt and pepper and some garlic and blend it up. This is your sauce.
7) Add one egg to the potatoes and mix well.
8) Slowly add flour, 1/4 of a cup at a time, until the dough starts to come together (approximately 1.5 cups of flour total).
9) To form the gnocchi, take about 1/6 of the dough and add it to a well-floured surface. Turn it around to coat it completely in flour and then start slowly rolling it into a long snake.
10) Once you get the rope of gnocchi to the right width (about the width of your thumb), chop it into 1/2 inch sections.
11) Take each little gnocchi nugget and roll it gently over the tines of a fork to make gnocchi ridges. Place gnocchi on a lightly floured baking sheet.
12) Add gnocchi to a pot of simmering, water. When they float, they are done!
13) Serve with light tomato sauce or, if you can spare the calories, browned butter is the only way to go. Just toss the gnocchi into the browned butter when they float.