Place the sweet potatoes in a 6-quart stock pot and fill with enough water to cover the potatoes. Bring to a boil over high heat, then lower the heat to medium, season the water with salt and cook for 10 to 15 minutes, until the potatoes are tender to a knife point.

While the potatoes are cooking, pre-heat a 10-inch skillet over medium heat. Add the olive oil and fry the sage leaves until they are fragrant and slightly crispy – about 1 to 2 minutes. Remove the fried sage leaves to a paper towel-lined plate and set aside.

Remove the potatoes from the heat and drain well. Return the potatoes to the pot and immediately add the butter and ¼ cup of the maple syrup.

Using a potato masher, food mill or an electric hand mixer, mash the potatoes until smooth. If desired, add the heavy cream for creamier sweet potatoes.

Reserve the prettiest fried sage leaves for the final garnish. Break up the remaining sage leaves and fold them into the mashed sweet potatoes. Season to taste with salt and freshly ground black pepper and more of the remaining maple syrup. Transfer the potatoes to a serving bowl and garnish with the remaining sage leaves.