Bake sweet potatoes until tender, 40-45 minutes. Scoop out the flesh and mash in a bowl. Measure 2 cups of the mashed sweet potato and place in a bowl. To the sweet potatoes add ricotta, salt, cinnamon, nutmeg, and pepper and mix to combine. Add the flour and mix until fully incorporated. The dough should be sticky and hold together. Divide the dough into thirds. Generously dust your cutting board with extra gluten free flour. Take one section of dough and roll it into a 1-inch log. Cut the log into 1-inch pieces and place on a baking sheet dusted with gluten free flour to prevent sticking. Repeat with remaining dough.