1. Place sweet potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat; cover loosely, and gently boil until tender, 10 to 15 minutes. Drain and return to saucepan.

2. While sweet potatoes cook, prepare the sage. Line a plate with paper towels. In a small saucepan, heat vegetable oil over medium-high heat until hot. Add sage leaves 2 to 3 at a time; cook until crispy, 3 to 4 seconds - they cook very quickly, and can burn easily. Using a slotted spoon, remove from oil and place on paper towels. Sprinkle with 1/8 tsp. of the salt.

3. Add any remaining oil used to fry the sage to the sweet potatoes, along with rosemary, milk or coconut milk, pepper, and remaining 1/8 tsp. salt; mash until almost no lumps remain.

4. Transfer to a serving bowl, garnish with crispy sage leaves, and serve.

Source: Hannaford fresh Magazine, November - December 2013