Step‑by‑Step Instructions

• Preheat your oven to 430°F (220°C). Toss the peeled and diced sweet potatoes with minced garlic, 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread on a baking sheet and roast for 20 to 25 minutes.
• While the sweet potatoes are roasting, bring a large pot of salted water to a boil. Add your choice of short pasta and cook according to package instructions until al dente. Reserve ⅔ cup of pasta water, then drain and set aside.
• In a large skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the fresh sage leaves and fry for 1 to 2 minutes until crispy. Remove sage leaves and drain on a paper towel.
• Add the roasted sweet potatoes to the skillet. Mash about half of the sweet potatoes while leaving some chunks for texture. Return the drained pasta to the skillet and mix well.
• Stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta cooking water. Toss until creamy. Add more pasta water if the sauce is too thick.
• Season with salt and freshly ground black pepper. Serve immediately, garnishing with crispy sage leaves, grated parmesan cheese, a drizzle of olive oil, and crushed red pepper flakes.