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

Bring a large pot of salted water to boil. Add short pasta and cook until al dente, about 8-10 minutes. Reserve 2/3 cup of the pasta cooking water before draining.

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

Add roasted sweet potatoes and garlic to the skillet, lightly mash half of the mixture, leaving some chunks for texture.

Add drained pasta to the skillet along with cream, goat cheese, and reserved pasta water. Toss over low heat until the sauce is creamy and coats the pasta.

Season with salt and pepper. Serve warm, garnished with crispy sage, grated parmesan, and a drizzle of olive oil.