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

In a large pot, bring salted water to a boil. Add short pasta and cook according to package instructions until al dente. Reserve 2/3 cup pasta water, then drain.

In a medium skillet, heat olive oil and butter over medium heat. Fry fresh sage leaves for 1–2 minutes until crispy. Transfer to a paper towel-lined plate.

Add the roasted sweet potatoes to the skillet. Mash half gently while leaving the rest chunked. Stir until well combined.

Lower the heat. Add cooked pasta, heavy cream, and goat cheese to the sweet potato mixture. Stir gently, adding reserved pasta water until creamy.

Season with salt and black pepper. Serve with crispy sage, Parmesan cheese, and a drizzle of olive oil. Add red pepper flakes if desired.