Preheat oven to 300F.
In a large shallow roasting pan combine the crackers, sweet potato sticks, peanuts and corn.
In a small sauce pan heat butter and sage, over low heat, until butter is melted. Drizzle butter mixture over cracker mixture and mix well.
Bake, uncovered, for 20-25 minutes or until lightly toasted, stirring twice. Spread mixture on a large piece of aluminum foil to cool. When cool, stir in chocoate covered raisins. Store in an airtight container.
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