Preheat your oven to 430°F (220°C). In a large bowl, toss diced sweet potatoes and minced garlic with a generous drizzle of olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet and roast for 20–25 minutes.

While the sweet potatoes roast, bring a large pot of salted water to a boil. Add your choice of short pasta and cook according to package directions until al dente, usually about 8–10 minutes. Reserve about 2/3 cup of the pasta cooking water before draining.

In a large skillet, heat a splash of olive oil and a tablespoon of unsalted butter over medium heat. Once melted, add fresh sage leaves and fry for 1–2 minutes until crispy. Transfer to paper towels.

Return to the skillet and add roasted sweet potatoes, mashing half for a creamy base and mixing in remaining garlic.

Add the drained pasta, heavy cream, and crumbled goat cheese to the skillet. Gradually pour in half of the reserved pasta water, stirring until creamy.

Season generously with salt and black pepper. Serve topped with crispy sage leaves, grated Parmesan, and a drizzle of olive oil.