Homemade Crispy Sweet Potato Gnocchi

Peel and chop 2 small/medium sweet potatoes into about 1-inch pieces

Add to saucepan and cover with cold water

Bring to a boil before reducing heat and cook about 15-20 minutes until just fork tender

Drain and transfer to mixing bowl with 1/2 cup almond or preferred milk

Use potato masher to mash until very smooth

Add 2 tablespoons nutritional yeast, 1 teaspoon salt or to taste, 1/2 teaspoon black pepper and mix well

Gradually add 1-1/2 cups all-purpose flour and use hands to incorporate until dough forms

If too sticky, add a little more flour

Let dough rest about 10-15 minutes

Transfer dough to floured surface and cut into 4 equal parts using pastry cutter or sharp knife

Roll each part into strands about 1/2-inch thick

Cut strands into desired gnocchi-sized pieces

Cook in boiling water and remove with slotted spoon once gnocchi rises to surface

Brush gnocchi with a little olive oil and bake on lined sheet at 400F until crispy, about 15 minutes