Preheat the oven to 425 degrees. Place the washed sweet potatoes on a lined baking sheet and poke with holes. Place in the oven to bake for approx. 45 minutes or until soft.
Once the sweet potato has cooked, remove the potato from the skin and place in a bowl. Mash the sweet potato with a fork or a masher. Place in the fridge to cool completely.
Remove from the fridge and add the egg, cassava flour, salt, and collagen. Mix until well combined. If the dough is still sticky, you can add a little bit more of the cassava flour.
Make 6 equal sized balls with the dough. On a cutting board, roll each one to resemble a snake. Slice the snake at 1 inches each to make bite sized gnocchi. Make an indent with a fork on each bite.
Next, in a large pot, fill with water and bring to a soft boil. Place the gnocchi in the water. I like to do this in three batches so they are not over crowded. Boil each batch for a couple of minutes until the gnocchi begins to rise to the top of the pot. Using a slotted spoon, scoop out the boiled gnocchi and place it in a heated pan with a small amount of oil. Lightly crispy the gnocchi for approximately a few minutes on each side.
