# 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 (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 extra for drizzling
08 - 1 tablespoon unsalted butter
09 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
10 - 1 ounce grated Parmesan cheese
11 - Crushed red pepper flakes
# How to make it:
01 - Preheat oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast 20 to 25 minutes, stirring halfway, until tender and caramelized.
02 - Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Reserve 2/3 cup pasta cooking water, then drain.
03 - Heat remaining 1 tablespoon olive oil and butter over medium heat in a large skillet. Fry sage leaves 1 to 2 minutes until crispy. Remove with slotted spoon and drain on paper towel.
04 - Add roasted sweet potatoes to skillet. Mash about half with a fork, leaving the rest in chunks for texture.
05 - Add drained pasta to skillet with sweet potatoes. Stir in heavy cream, crumbled goat cheese, and half the reserved pasta water. Toss until sauce is creamy and coats pasta, adding more pasta water as needed.
06 - Season with salt and pepper. Serve immediately topped with crispy sage leaves, grated Parmesan, a drizzle of olive oil, and crushed red pepper flakes if desired.
