# What You 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 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:
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 for 20 to 25 minutes, stirring halfway until tender and caramelized.
02 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 2/3 cup pasta cooking water and drain.
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 with a slotted spoon and drain on paper towels.
04 - Add roasted sweet potatoes to the skillet. Mash about half with a fork, leaving the rest chunky for texture. Add drained pasta, heavy cream, goat cheese, and half the reserved pasta water. Toss until sauce is creamy and coats the pasta, adding more pasta water if needed.
05 - 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 if desired.
