In a mixing bowl, blend together the butter, eggs, salt, and cheese until evenly incorporated.
Add in the mashed sweet potatoes.
Gradually add in the flour, one cup at a time. You may need slightly more or less than recommended. Keep gently folding it in until dough is still workable, but no longer sticky.
Once dough is fully combined, remove from bowl onto a lightly floured surface. Cut into 8 equal balls.
One at a time, roll each ball into a rope about .5" in diameter.
Slice ropes into bite size dumplings. Leave on your lightly floured surface, making sure that they do not stick together or dry out.
Heat olive oil in a skillet on high. Gently bruise sage leaves in fingers and add to oil. Cook until blistered and then remove to the side.
Reduce heat to low. Mince sage or leave on the side (depending on preference). Add butter and garlic. Stir occasionally.
Boil gnocchi dumplings on high in small batches. They will float to the surface when fully cooked. Use a strainer to remove, and add them to the butter sauce.
Take care to not burn the cooked gnocchi while cooking, but also make sure to not stir too roughly or you will make them mushy.
Serve while still hot.