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.
