Sweet Potato Spring Rolls With Anise-Scented Sage-Butter Sauce [Vegan]

• 1 medium-large sweet potato, peeled and cubed
• Sea salt
• 1 tablespoon olive oil
• 2 cups coarsely chopped Swiss chard or kale
• 1/8 teaspoon garlic powder
• 1/2 teaspoon anise seed, divided
• 4 8-inch spring roll wrappers
• 2 tablespoons vegan butter
• 6 to 8 medium-large sage leaves, stacked, tightly rolled, and thinly sliced to make "chiffonade" or ribbons
• Garnish: fresh sage leaves

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