Preheat oven to 425ºF. Pierce sweet potatoes with a fork and cook for 50-55 minutes, or until sweet potatoes are cooked through. Let the sweet potatoes cool, remove them from their skin and then mash them in a large bowl until smooth. To make them extra smooth, use a wooden spoon, and push them through a fine strainer. Add the ricotta or egg substitute, along with the cinnamon, salt and pepper to the bowl and mix thoroughly. Then, add the flour and combine until ingredients form into a soft dough. NOTE: The dough should not be a sticky, gooey mess. If you are using quinoa flour, you may need to add more flour until the dough reaches a nice, smooth doughy consistency. Wrap dough in a kitchen towel and refrigerate for an hour. 

Sprinkle counter with flour and cut dough into four sections. Roll each section out into long snakes, just under an inch thick. Using a knife, cut the gnocchi into one inch pieces. Boil a large pot of water and season generously with salt. Add the gnocchi in two batches and cook for about 6-7 minutes. Test one before removing the batch to make sure they are soft and cooked through. 
While the sweet potato gnocchi are boiling, add olive oil to a large sauté pan on medium heat. Once oil is hot, add the sage leaves. Cook the sage leaves for a couple of minutes, and then remove and place to the side for later. Add the maple syrup to the pan, and heat gently for a minute or so.
Once the gnocchi are cooked through, add them to the sauce. Let them crisp up a little on both sides. Do not overcook as you want to be sure the insides stay nice and soft. Remove from heat. Garnish with cooked sage leaves, a pinch of cinnamon and another small drizzle of maple syrup.