Cut sweet potatoes into large cubes and steam for about 15 minutes until soft.

Let them cool off for a couple of minutes. Once they are cool enough to be touched, peel them.

Mash both sweet potato varieties separately before measuring. Once you took the accurate amount of both, combine them either with a fork or potato masher.

In a separate bowl mix the flours and the salt together.

Add egg to the sweet potato mash and mix until smooth.

Add flour mix to the mashed sweet potatoes and mix well using your hands. Now form the dough into a ball. The dough is going to be a little bit sticky. If it is too sticky to form a ball add a little bit additional tapioca and almond flour in the same ratio.

Put a little bit of tapioca flour onto a large cutting board and distribute it evenly. Cut the dough into 4 parts. Roll each to make a thin rope. The thickness depends on how big you want your gnocchi to be. I recommend about half an inch. Now cut each rope into about 1-inch pieces. You can either freeze them now or cook them.

To cook heat a medium/large pot with water and salt until boiling. Add the gnocchi and cook for 1-3 minutes. The gnocchi will float on the surface once they are done. Drain and serve.

Enjoy the gnocchi with your favorite sauce or fry them once cooked.

Enjoy!