Mash roasted sweet potatoes or pass through a ricer until smooth.
Mix with ricotta, egg yolk, salt, and nutmeg. Fold in flour until soft dough forms.
Roll into ropes and cut into gnocchi. Boil in salted water until they float (2-3 minutes).
Finish by sautéing in butter until lightly golden.
For the glaze:
Melt butter in a pan, add brown sugar and molasses, and cook until bubbling.
Slowly whisk in cream to create a thick caramel sauce. Add spices, vanilla, and salt, then fold in roasted sweet potato chunks. The glaze should be glossy and thick enough to coat.
For the pecans:
Roughly chop pecans and toast in a pan with a little butter, a pinch of salt, and a touch of brown sugar until fragrant and lightly candied.
For the Swiss meringue:
Heat egg whites, sugar, and cream of tartar over a double boiler until the sugar dissolves and mixture reaches about 160°. Whip until glossy stiff peaks form. Fold in vanilla if using.
To assemble:
Place sautéed gnocchi in a shallow bowl. Spoon over the chunky candied yam glaze. Sprinkle toasted pecans. Add spoonfuls of Swiss meringue.
Lightly torch the meringue for a toasted marshmallow finish.
Notes
If desired, you can finish the dish with flaky salt or a little orange zest for balance.