In a large bowl, mix mashed sweet potato, cassava flour, and sea salt until mixture forms a dough ball.

Divide mixture into 3 balls.

Sprinkle working surface with more cassava flour and roll into logs until each log is about 3/4" thick.

Slice logs into 1" pieces and move to a plate.

Boil gnocchi until they rise to the surface of the water.

Remove gnocchi and drain. Drizzle them with olive oil.

In a well-seasoned cast iron or non-stick pan, saute the gnocchi over medium heat until both sides are golden brown.

Serve with your favorite sauce.