# Ingredients:
→ 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 more for drizzling
08 - 1 tablespoon unsalted butter
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Garnish (optional)
11 - 1 ounce grated parmesan cheese
12 - Crushed red pepper flakes
# Instructions:
01 - Preheat oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 2/3 cup pasta cooking water, then drain pasta.
03 - In a large skillet, heat remaining 1 tablespoon olive oil and butter 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 about half of the sweet potatoes, leaving the rest 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 until the sauce is creamy and coats the pasta, adding additional pasta water as needed.
06 - Season with salt and freshly ground black pepper. Serve immediately topped with crispy sage leaves, grated parmesan, a drizzle of olive oil, and a sprinkle of crushed red pepper flakes as desired.
