Preheat your oven to 430°F (220°C). In a large bowl, toss diced sweet potatoes and minced garlic with olive oil, salt, and pepper until well coated. Spread the mixture onto a parchment-lined baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized with a golden-brown hue.

While the sweet potatoes are roasting, bring a large pot of salted water to a boil. Add your chosen short pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 2/3 cup of the starchy pasta water, then drain the pasta and set aside in a large bowl.

In a skillet, combine 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Once the butter is melted and shimmering, add fresh sage leaves to the pan. Fry the sage for about 1-2 minutes until they turn crispy and fragrant, stirring frequently. Remove the crispy leaves and place them on paper towels to absorb excess oil.

In the same skillet, mash half of the roasted sweet potatoes using a fork or potato masher, creating a creamy base. Then, add the cooked pasta, reserved heavy cream, crumbled goat cheese, and half of the reserved pasta water. Stir everything together over low heat until fully combined and the sauce is creamy and clings to the pasta.

Taste and adjust the seasoning with salt and pepper as desired. Serve the Sweet Potato Goat Cheese Sage Pasta immediately, garnished with the crispy sage leaves, a generous drizzle of olive oil, grated parmesan cheese, and a sprinkle of crushed red pepper flakes for an extra kick. Enjoy!