Place the sweet potatoes on a roasting pan along with the cloves of garlic. Drizzle garlic lightly with olive oil. Roast in a 400 degree oven until tender, turning occasionally. Remove the garlic when it has softened and lightly caramelized; do not allow to burn. Peel the roasted garlic and place in a small bowl and add 1/2 of the canned chipotles, chopping whole chipotles. Add brown sugar, and sherry; blend lightly with a fork. Peel sweet potatoes and place in a large bowl. Mash lightly with butter, adding garlic/chipotle mixture, stir in sage, green onions, parmesan and salt. Spoon mixture into a 8-cup buttered casserole and cover. Bake in a 350 degree oven for about 30 minutes. Garnish with fresh sage sprigs before serving. Better if made a day or two in advance. From The Austin American Statesman, typed by jessann :) Posted to MM-Recipes Digest by jessann on Nov 21, 1998