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

Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente. Reserve about 2/3 cup of starchy pasta water, then drain the pasta.

In a skillet over medium heat, combine butter and olive oil. Once melted, add fresh sage leaves and fry for 1-2 minutes until crispy.

Add roasted sweet potatoes and garlic to the skillet. Mash half of the sweet potatoes, then stir in cooked pasta, heavy cream, and crumbled goat cheese. Toss until creamy, adding reserved pasta water as needed.

Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with crispy sage leaves, grated Parmesan, and a drizzle of olive oil.