Steam sweet potatoes: Place a pot on the stove, put a steamer basket inside the pot, and add water below the steamer basket. Add 10.6 oz sweet potato into the steamer basket and cover with a lid. Turn on high heat and bring to a boil. Steam for 10 minutes or until the sweet potatoes are tender.

Mash the sweet potatoes: Transfer the sweet potato to a large mixing bowl. Mash with a potato masher until smooth. Allow to cool for 5 minutes.

Mix the dough: Add 3/4 cup all-purpose flour, 1 egg yolk, and 1/4 tsp salt to the mashed sweet potato and mix well to combine.

Knead the dough: Once the mixture begins to come together, transfer to a clean, lightly floured work surface. Knead with your hands for about 5 minutes to form a smooth ball of dough.

Shape the gnocchi: Using a knife or a pastry cutter, divide the dough into four portions and roll each into thick ropes. Then, cut each rope into 1-inch pieces.

Boil the gnocchi: Bring a large pot of water to boil on high heat. Once the water is boiling, reduce the heat to medium and drop the gnocchi into the water, a third at a time. Give them a stir to prevent sticking to the bottom of the pot, and wait for them to float to the top for about 2 minutes. Transfer gnocchi to a bowl with a slotted spoon and set aside. Repeat with the remaining gnocchi.

Pan-sear the gnocchi: In a large frying pan, heat 1 1/2 tbsp unsalted butter, 1/2 tbsp olive oil, and 1 tbsp fresh thyme over medium heat until the butter starts to brown. Add 2 tsp garlic and stir for 30 seconds. Add boiled gnocchi and cook for 2 minutes. Add half of the parmesan cheese (1 1/2 tbsp) and cook for another minute until lightly browned.

Serve: Transfer gnocchi to a plate. Sprinkle with the remaining 1 1/2 tbsp parmesan cheese. Garnish with 1 tbsp fresh parsley and 1/4 tsp ground black pepper, and serve.