Step-by-Step Instructions

• Preheat your oven to 430°F (220°C). In a mixing bowl, toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes.
• While the sweet potatoes are roasting, bring a pot of salted water to a rolling boil. Add the short pasta and cook according to the package directions until al dente, about 8 to 10 minutes. Reserve ⅔ cup of pasta water before draining.
• In a skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Fry the fresh sage leaves for 1 to 2 minutes until crispy, then remove and drain on paper towel.
• Add the roasted sweet potatoes to the skillet with the residual oil. Mash half of the sweet potatoes while leaving some chunks for texture.
• Add the drained pasta to the skillet along with the heavy cream and crumbled goat cheese. Stir well to combine, adding pasta water as needed to reach desired creaminess.
• Season with salt and freshly ground black pepper to taste. Serve garnished with crispy sage leaves, grated parmesan, a drizzle of olive oil, and crushed red pepper flakes.