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1
Preheat oven to 425F (220C).
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2
Place the sweet potatoes on a foil-lined baking sheet and roast, turning occasionally, until soft, about 45 minutes.
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3
When cool enough to handle, remove and discard the peels and mash the potato flesh in a large bowl until just chunky.
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4
Add the bread crumbs, walnuts, sugar, nutmeg, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper until thoroughly combined.
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5
Put the flour in a wide, shallow dish.
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6
Using floured hands, form sweet potato mixture into 12 3-inch patties.
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7
(Each patty will use a scant one-third cup of the sweet potato mixture.
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8
Make smaller patties, if you like.)
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9
Coat each in flour, shaking off any excess, and transfer to a baking sheet.
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10
Heat one-fourth cup of the oil in a large skillet over medium heat.
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11
Working in batches, fry the patties, turning once, until deep golden brown all over, 8 to 9 minutes total.
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12
Transfer the fried patties to a paper towel-lined baking sheet to drain.
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13
Add additional oil, as needed, to the pan so the patties do not stick as they fry.
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14
Set aside when done.
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15
Clean out and return the skillet to stove.
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16
Melt the butter in the skillet over medium-high heat or olive oil, then add the shallots with one-fourth teaspoon salt and a pinch of pepper.
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17
and cook, stirring often, until softened, about 5 minutes.
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18
Stir in the mushrooms and 1 tablespoon of the sage and cook, stirring often, until the mushrooms have softened to tenderness and most of the liquid has been absorbed, about 10 minutes.
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19
Stir in the cream and simmer, stirring often, until just thickened, 3 to 4 minutes.
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20
Remove the skillet from heat and stir in vinegar and season additionally to taste.
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21
(Recipe can be prepared to this point up to 24 hours in advance and kept, covered tightly, in the refrigerator.)
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22
Bring the sweet potato cakes to room temperature and heat the ragout.
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23
Serve the sweet potato cakes with the hot mushroom ragout spooned over the top.
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24
Garnish with remaining 1 tablespoon sage and serve.
