Preheat oven to 300 degree F. In a large shallow roasting pan combine crackers, sweet potato sticks, peanuts, and corn.
In a small saucepan heat butter and sage over low heat until butter is melted. Drizzle butter mixture over cracker mixture; mix well. Bake, uncovered, for 20 to 25 minutes or until lightly toasted, stirring twice. Spread mixture on a large piece of foil to cool. When cool, stir in chocolate covered raisins.
Store in an airtight container up to 2 weeks. Makes about 13 cups.