Preheat your oven to 430°F (220°C). Toss diced sweet potatoes with minced garlic, olive oil, salt, and pepper, then roast for 20-25 minutes until tender.

Bring a large pot of salted water to a boil and cook your choice of short pasta according to package directions for about 8-10 minutes. Reserve 2/3 cup of pasta water before draining.

In a skillet, melt olive oil and butter over medium heat. Fry fresh sage leaves for 1-2 minutes until crispy, then drain on paper towels.

In the same skillet, add roasted sweet potatoes and mash half while keeping some chunks intact.

Stir in the drained pasta, heavy cream, and crumbled goat cheese. Toss and add reserved pasta water until creamy.

Season with salt and pepper, top with crispy sage, grated Parmesan, a drizzle of olive oil, and red pepper flakes before serving.