Preheat oven to 400 degrees F (200 degrees C).
Place Sweet Potato (1.5 pound) on a baking sheet, and bake for 1-1 1/2 hours until skin is crispy, and flesh is tender. Let sweet potatoes rest until cool.
Once cool enough to handle, peel skins from sweet potatoes and discard. Using a food mill or potato ricer, process potatoes to a fine grain.
In a small bowl, beat the Egg (1).
On a clean work surface sprinkled with flour, mound potatoes, and create a well in the center.
Sprinkle All-Purpose Flour (1 cup) over sweet potatoes. Add Salt (1/2 teaspoon) and Ground Nutmeg (1/2 teaspoon). In the well, add the beaten large egg. Stir with a fork until most of the flour and egg are incorporated, then combine rest using your hands.
Cut the dough into four equal segments. Lightly flour work surface to prevent sticking. Take one segment of the dough, and roll into a ball.
Set it on the work surface, and roll into a rope 3/4-inch thick.
Use a sharp knife to cut 1-inch segments. Use a fork, tines facing down, to make the ridges. Hold one of the gnocchi and gently roll it from the bend in the fork, along the tines, pressing lightly. Repeat with remaining dough.
To cook gnocchi, heat a pot of salted water until boiling. Prepare an ice bath by setting up a bowl of water with ice cubes in it. Working in batches, add gnocchi to boiling water. Cook for a few minutes until gnocchi float to surface.
Remove gnocchi out of the pot with a slotted spoon, and dunk into ice bath to stop the cooking. Transfer gnocchi to a bowl, and lightly coat with Canola Oil (to taste). Cover and refrigerate until ready to use.
Dice Pancetta (1 slice) into 1/4-inch cubes. Heat a small skillet over medium heat. When skillet is hot, add pancetta, and cook until crispy and browned. Transfer to a dish lined with a paper towel to absorb excess grease.
Discard the grease from the pan, and wipe it out with another paper towel. Return the pan to the stove over medium heat. Add the Unsalted Butter (4 tablespoon) stirring occasionally until it begins to foam. Add Fresh Sage (1 bunch).
Continue cooking until milk solids start to brown. Remove from heat. Add gnocchi to the butter mixture, and toss to coat. To plate, divide gnocchi among dishes, spooning excess butter and sage over top.
Sprinkle with pancetta and grated Parmesan Cheese (to taste). Enjoy!