Preheat oven to 425
Bake the sweet potatoes for about 45 minutes (until soft)
Allow to cool some and scoop out the potato flesh into a mixing bowl
Add the ricotta cheese, salt, cinnamon, and pepper and mix well with a fork
Add the flour a little at a time until you form a soft dough, split into 6 balls
Roll the balls into 1 inch wide ropes and cut into 1 inch pieces
Gently smash the pieces with a fork, just enough to show the lines of the fork
Bring a pot of salted water to a boil
Add the gnocchi in batches--enough to cover the top of the pot when they float to the surface--for about 5 minutes, then remove with a slotted spoon
Make sage butter
Melt butter in a pan
Add sage leaves and stir until butter turns brown
Stir in cinnamon
Remove sage leaves
Toss over cooked gnocchi
Serve immediately