# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
02 - 2 cloves garlic, minced
→ Pasta
03 - 12 ounces short pasta such as rigatoni, penne, or fusilli
→ Dairy
04 - 4.2 ounces goat cheese, crumbled
05 - 1/4 cup heavy cream
→ Herbs & Aromatics
06 - 20 fresh sage leaves
→ Pantry
07 - 2 tablespoons olive oil, plus additional for drizzling
08 - 1 tablespoon unsalted butter
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Garnish
11 - 1 ounce parmesan cheese, grated
12 - Crushed red pepper flakes, as desired
# Steps to Follow:
01 - Preheat oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20 to 25 minutes, stirring halfway, until tender and caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta following package directions until al dente. Reserve 2/3 cup of the pasta cooking water, then drain.
03 - Heat remaining 1 tablespoon olive oil and unsalted butter in a large skillet over medium heat. Add sage leaves and fry for 1 to 2 minutes until crispy. Remove sage with a slotted spoon and drain on paper towels.
04 - Add roasted sweet potatoes to the skillet. Using a fork, mash approximately half the sweet potatoes and leave the remainder in chunks for texture.
05 - Add drained pasta to the skillet with sweet potatoes. Stir in heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss to blend until the sauce coats all pasta, incorporating additional pasta water to reach desired creaminess.
06 - Season with salt and freshly ground black pepper. Serve immediately topped with crispy sage leaves, grated parmesan, a drizzle of olive oil, and crushed red pepper flakes as desired.
