Preheat your oven to 430°F (220°C). Dice the sweet potatoes and toss them with minced garlic, olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

Boil a large pot of salted water. Add your choice of short pasta and cook according to package instructions, reserving 2/3 cup of pasta water two minutes before draining.

In a skillet, heat olive oil and unsalted butter over medium heat. Add sage leaves and fry for 1-2 minutes until crispy. Set aside on paper towels.

Add the roasted sweet potatoes to the skillet, mashing half and leaving half in chunks. Warm the sweet potato mixture.

Stir in the cooked pasta along with heavy cream and goat cheese, gradually adding reserved pasta water until creamy.

Season with additional salt, pepper, and crushed red pepper flakes. Serve garnished with crispy sage leaves and extra olive oil.