Start by boiling your potatoes. Remove the skins from 2 pounds (about 2 large) sweet potatoes. Cut them into chunks and place in a large stock pot. Add warm water until all of the potatoes are completely submerged. Bring the water and potatoes to a boil over high heat then let them boil, uncovered, for 15-18 minutes, or until the potatoes are easily pierced with a fork. Strain the potatoes and place them in a large mixing bowl.

Strain the potatoes and use a paper towel or a clean kitchen towel to strain as much moistures as possible out of the sweet potatoes. Transfer the potatoes to the bowl of a food processor or high powered blender with the cassava flour. Blend on high until a dough form and starts to pull away from the sides of the bowl or blender. Add more flour 1 tablespoon at a time as needed.

Turn the dough out onto a well floured surface. Divide the dough into 4 equals parts. Roll the dough into a long rope with a 1 inch diameter. Starting at one end, cut the dough into 1 inch pieces and set aside. Repeat this process with the other 3 portions of dough. You can make mini fork marks on each gnocchi at this point if you want to, but it's optional.

Fill the same stock pot from the potatoes with water about half way full. Add a pinch of salt and heat on high, uncovered until boiling. While it's heating, place a large baking sheet next to the stove to set the cooked gnocchi on. Once it's boiling, add 1/4 of the gnocchi to the water. The gnocchi will sink to the bottom. Once they float to the top of the water remove them with a slotted spoon and place on the prepared baking sheet. Repeat the process with the rest of the gnocchi.