Preheat your oven to 430°F (220°C). Toss the diced sweet potatoes and minced garlic in a bowl with 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread the mixture evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through.

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 to 10 minutes. Reserve ⅔ cup of the pasta cooking water before draining.

In a large skillet, heat 1 tablespoon of olive oil and the unsalted butter over medium heat. Add the fresh sage leaves and fry for 1 to 2 minutes until crispy.

Add the roasted sweet potatoes to the skillet, stirring them into the olive oil and butter mixture. Mash about half, leaving the rest in chunks.

Add the drained cooked pasta to the skillet with the sweet potato mixture. Pour in the heavy cream, crumble in the goat cheese, and add half of the reserved pasta water. Toss until the sauce is creamy.

Season your pasta with salt and freshly ground black pepper to taste. Serve immediately with crispy sage leaves, grated parmesan cheese, and a sprinkle of crushed red pepper flakes.