Preheat your oven to 375°F (190°C). Prick the sweet potatoes all over with a fork and place on a baking sheet. Bake for about 1 hour until soft.

While the sweet potatoes cool, preheat another oven to 325°F (163°C). Mix coconut flakes with soy sauce, liquid smoke, maple syrup, and Sriracha. Spread on a baking sheet and bake for 10 minutes, stirring halfway.

Once cool, peel and mash the sweet potatoes. Add salt and cinnamon, then gradually incorporate flour until a soft dough forms. Knead briefly.

Divide the dough into portions, roll into logs about ¾-inch thick, and cut into 1-inch pieces. Toss in flour to prevent sticking.

Bring a large pot of salted water to a gentle boil. Slide the gnocchi into the water in batches. Cook for 2-3 minutes until they rise.

In a skillet over medium heat, melt vegan butter and add thyme and sage. Add boiled gnocchi and sauté for 4-5 minutes until slightly browned.

Plate the gnocchi and drizzle with herb butter. Top with crispy coconut bacon and serve immediately.