- Cook Time
- Prep Time
- 3 sweet potatoes (about 1 3/4 pounds)
- 4 tablespoons unsalted butter
- 1 bunch sage
- 1/4 cup a href="/recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Caramel-Sauce">Caramel Sauce
- 6 tablespoons heavy cream
Preheat the oven to 350 degrees . Prick the sweet potatoes with a fork. Place on a baking sheet and bake until soft, about 1 hour. Halve lengthwise and scoop out the flesh; discard the skins.
Meanwhile, in a small skillet, melt the butter over medium heat. Fry the sage leaves, turning occasionally, until crisp but not browned, about 3 minutes. Drain on paper towels.
In a medium saucepan, combine the caramel sauce and cream. Stir in the potatoes until smooth; season with a pinch of salt. To serve, top with the fried sage.