Mashed Sweet Potatoes with Browned Sage Butter

Now that I have thoroughly extolled the merits of sage and butter (see previous post), I feel obligated to provide an occasion for consumption. Here ya go. This recipe is not only delicious, but easy to make! And completely fat-free!

Ingredients:

6-8 medium sized sweet potatoes peeled and chopped (or yams of just about any variety... let's face it, the sage-butter is the star here)
1/2 cup Heavy Whipping Cream
2 tsps. Salt (Or to taste)
1 tsp Pepper (Or to taste)
1 tsp Nutmeg (Or to taste)
2 Tsps Cinnamon (Notice a pattern?)
1 stick Butter
2 packages fresh Sage (It usually comes in those .66 ounce packages in the grocery store)

1) Place the sweet potatoes in a pot of water large enough to hold all the ingredients and bring to a rapid boil. Boil for about 20-30 minutes or until fork tender.
2) Meanwhile, pick the sage leaves from their stems and chop coarsely.
3) When the potatoes are tender, melt the butter in a medium sauce-pan over medium or medium low heat. After about 7-10 minutes the butter should turn a light brown color and have a nutty aroma.
4) While the butter browns, drain the potatoes, and mash. Add the heavy cream, salt, pepper, cinnamon, and nutmeg. Season until the potatoes have a light holiday-spice flavor reminiscent of pumpkin pie.
5) Your butter should be light brown by now. Add the chopped sage leaves.
6) When the foam subsides and the sage leaves are crispy, incorporate the entire mixture into the sweet potatoes.
7) Enjoy!!!