Add the sweet potatoes to a large pot and cover with water 1 inch above the potatoes. Season liberally with kosher salt and bring it to a boil over high high. Reduce to medium-low and simmer until the sweet potatoes are fork tender, 9-11 minutes.

While they’re cooking, brown the butter. Melt the cubed butter in a medium saucepan over medium heat. Continue to cook for 4-5 minutes, until the butter froth, bubbles, and then small bits on the bottom start to brown and it has a nutty smell. In the last 1-2 minutes, add the sage leaves to fry them slightly. Remove them to a paper towel then remove the brown butter from the heat. Transfer the brown butter to another bowl if it’s starting to brown too much.

When the potatoes are done, drain them then place them back in the same pot and cook on very low cook for a minute, shaking the pot of potatoes to dry them out slightly.

Pour the broth and 3/4 of the brown butter over the sweet potatoes, leaving some to top the potatoes when you serve. Season well with salt and pepper then stir to combine until it’s smooth and creamy. Taste and add more salt and pepper as needed.