Rinse sweet potatoes and cook in a crockpot on LOW for 6-7 hours or HIGH for 3-4 hours, until tender.
When you're ready to prepare the potatoes, melt the butter in a small skillet. Once it's melted, add sage leaves to the skillet and continue cooking the butter until it's browned, a few minutes. Remove sage leaves.
Skin the potatoes and toss them in the food processor with the cream for an ultra smooth mash. You can also just use a potato masher or fork if you don't have a food processor.
Put sweet potatoes in a serving bowl and stir in the browned butter, reserving a little to drizzle over the top, because hey, it's just plain pretty.
Taste and season with a little salt if needed.
