Preheat your oven to 430°F (220°C). Toss the diced sweet potatoes and minced garlic in a bowl with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast for 20–25 minutes, stirring once halfway through, until the sweet potatoes are caramelized and tender with a golden-brown exterior.

While the sweet potatoes roast, bring a large pot of salted water to a boil. Add your choice of short pasta—like rigatoni or penne—and cook according to package instructions until al dente, about 8–10 minutes. Before draining, reserve about 2/3 cup of the pasta water, then drain the remaining water and set the pasta aside in the pot.

In a medium skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Once the butter has melted and begins to bubble, add the fresh sage leaves. Fry them for 1–2 minutes until crispy and fragrant, adjusting the heat as needed to prevent burning. Use a slotted spoon to transfer the leaves to a paper towel-lined plate to drain excess oil.

Add the roasted sweet potatoes to the skillet, mashing half of them with a fork to create a creamy base. Combine with the drained pasta, heavy cream, and crumbled goat cheese. Stir everything together over low heat, adding reserved pasta water gradually until the sauce reaches your desired creamy consistency. Ensure everything is heated through and well combined.

Taste your Sweet Potato Goat Cheese Sage Pasta and season with salt and black pepper to enhance the flavors. Serve the pasta immediately in bowls, topped with the crispy sage leaves, a sprinkle of parmesan cheese, and a drizzle of olive oil for an extra touch of richness. Enjoy this comforting dish right away!