Prick well cleaned sweet potatoes all over with a fork and put them on a sheet pan. Roast until tender, about 1 hour. Remove the potatoes from the oven and set aside to cool. When cool enough to handle, remove the skins and puree the flesh in a blender until smooth.
In a large bowl, combine the potato puree, ricotta, maple syrup, Parmesan, nutmeg, salt, pepper and flour, half a cup at a time, until a soft dough forms. Divide the dough into 8 to 10 portions. Sprinkle a little flour on a work surface and gently roll a portion of dough into a long rope, about 1-inch thick. Cut into 1-inch pieces and continue the process with the remaining dough. Transfer the finished gnocchi to a floured baking sheet while working. Bring a large pot of salted water to a boil over high heat, then reduce the heat to medium. Cooking in small batches, drop about a dozen gnocchi into the water and cook until they are firm and floating, 3 to 5 minutes. Remove them from the water with a slotted spoon and put them on a lightly greased baking sheet. Continue making the gnocchi with the remaining dough.
Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium-high heat. Add the gnocchi to the pan and cook until browned, about 5 minutes. Remove them from the pan to a serving bowl and sprinkle with some Parmesan.
In a second pot, over medium-high heat, add the olive oil and saute the mushrooms and garlic until tender. Add the vegetable broth and bring to a boil. Stir in the spinach, parsley, cilantro, oregano, thyme, vinegar and red pepper flakes. Remove the pot from the heat and season with salt and pepper, to taste. Pour the broth over the gnocchi and serve, garnished with additional parsley and Parmesan.
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