1. Preheat oven to 400 degrees. Wrap sweet potatoes individually with foil and place together on a baking sheet. Bake for 1 – 1.5 hours (the longer they cook, the sweeter and more tender they’ll be.)
2. When the sweet potatoes have about 20 minutes left to cook, fry the sage leaves: In a small saucepan over medium-high, heat the olive oil. Test the oil by adding a drop of water to the pan; if it sizzles, it’s ready. Drop the sage leaves into the oil and let them fry for 15 seconds. Use a slotted spoon to remove the leaves from the oil, then let drain on a paper-towel lined plate. Set aside.
3. Prepare the sage brown butter (recipe below.)
4. Remove sweet potatoes from the oven and allow to cool five minutes. Unwrap each sweet potato and cut open along the top. Stuff generously with arugula, goat cheese and dried cranberries. Drizzle with sage brown butter, then top with fried sage leaves and pumpkin seeds for garnish.

For the sage brown butter: 

1. In a small pan, melt the stick of butter. Add the sage and continue to cook until the butter starts to brown. Remove from heat and set aside.