INGREDIENTS
3
medium sized sweet potatoes (yams)
1 cup
whole milk ricotta cheese
1 cup
finely grated Parmesan cheese (about 3 ounces)
1 tbsp
brown sugar
1 tsp
kosher salt
1/2 tsp
freshly ground nutmeg
2 1/2 cups
about whole wheat flour*
1/2 cup
unsalted butter
8
fresh sage leaves sliced thin