*Pre-heat your oven to 400 degrees.

Clean your sweet potatoes. Poke holes in each of the potatoes using a fork/knife and place them on a foil-lined baking sheet/baking dish.

Bake potatoes for 1-1½ hours until tender. (Just give them a little squeeze to see if they’re cooked. Obviously, you should do this using a dish towel so that you don’t burn yourself. They should feel nice and squishy.)

Place your pepitas in a pan (with no oil!) and toast over medium heat for 2-3 minutes until lightly browned. Set aside until ready to use.

When your sweet potatoes are cool enough to handle, remove them from their skins and place them in a mixing bowl. If you plan on serving your mashed sweet potatoes in their skins, make a slit in the top of each potato and carefully scoop out the insides, keeping the skins intact.

Use a fork to mash the sweet potatoes with 1½ tbsp of honey.

Fold the crumbled goat cheese and chopped sage into the mashed sweet potatoes. Add salt to taste. Top with toasted pepitas and serve. *If you are serving your mashed sweet potatoes in their skins, fill the skins with the mashed sweet potato mixture. Top with some extra crumbled goat cheese and pepitas.