Step 1: Bake the Sweet Potatoes

• Preheat your oven to 400°F (200°C).
• Using a fork, poke several holes in each sweet potato to allow steam to escape during baking.
• Place the sweet potatoes on a baking sheet lined with parchment paper.
• Bake the sweet potatoes for 45-60 minutes, depending on their size, until they are tender and easily pierced with a fork.

Step 2: Prepare the Ricotta Filling

• In a medium mixing bowl, combine the ricotta cheese with ground nutmeg, cinnamon (if using), and a pinch of salt and pepper. Stir until smooth and set aside.
• Taste the ricotta mixture and adjust the seasoning to your liking. You want a subtle sweetness from the nutmeg to complement the sweet potatoes without overpowering the dish.

Step 3: Make the Sage-Infused Brown Butter

• In a small saucepan, melt the butter over medium heat. Add the fresh sage leaves and cook for about 5-6 minutes, or until the butter turns golden brown and has a nutty aroma.
• Be sure to stir occasionally to prevent the butter from burning. The sage leaves will become crispy as the butter browns.
• Once the butter is ready, carefully remove the crispy sage leaves with a slotted spoon and set them aside on a paper towel to drain.
• Stir a pinch of salt into the brown butter, and keep it warm over low heat.

Step 4: Toast the Pecans

• In a dry skillet over medium heat, add the chopped pecans and toast them for 3-4 minutes, stirring frequently, until they are fragrant and lightly golden.
• Be careful not to let them burn. Once toasted, remove them from the heat and set aside.

Step 5: Fry the Sage Leaves for Topping

• In a small skillet, heat 1 tablespoon of olive oil over medium-high heat.
• Once the oil is hot, carefully add the fresh sage leaves and fry for about 20-30 seconds per side, until they are crispy but not burnt.
• Remove the sage leaves and let them drain on a paper towel. Lightly season with a pinch of salt.

Step 6: Assemble the Stuffed Sweet Potatoes

• Once the sweet potatoes are fully baked, remove them from the oven and let them cool slightly for about 5 minutes.
• Slice each sweet potato lengthwise, being careful not to cut all the way through.
• Fluff the inside of each sweet potato with a fork, creating a small well for the ricotta filling.
• Spoon a generous amount of the ricotta mixture into each sweet potato, gently folding it into the fluffy interior.

Step 7: Add the Toppings and Drizzle the Butter

• Drizzle each stuffed sweet potato with the warm sage-infused brown butter, allowing the rich, nutty flavors to seep into the ricotta and sweet potato.
• Top with toasted pecan crumbles for a crunchy contrast.
• Garnish each stuffed sweet potato with crispy sage leaves for an added layer of flavor and texture.