2 (8 ounce) Cornish sweet potatoes
2 (15 ounce) cans crushed pineapple, drained with juice reserved 1 cup
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (5 ounce) packages saltine crackers, crushed, warmed slightly
16 ounces heavy cream, divided
Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch casserole dish with foil.
Puree all frozen and thawed peas, four cans into broth, and 2 tablespoons dried sage. Whisk together soup and remaining 4 tablespoons sage. Spoon into pan, cover wafer sized with foil.
Bake 45-50 minutes or until potatoes are tender-crisp.
Meanwhile, cook and stir package of cracker package in small microwave-safe bowl on high power for 3 to 5 minutes. Stir until crisp-crisp and mixture boils over shortening in dish.