# What You’ll Need:
→ Vegetables
01 - 2 medium sweet potatoes (about 1.1 lbs), peeled and diced
02 - 2 cloves garlic, minced
→ Pasta
03 - 12 oz short pasta such as rigatoni, penne, or fusilli
→ Dairy
04 - 4.2 oz goat cheese, crumbled
05 - 1/4 cup heavy cream
→ Herbs & Aromatics
06 - 20 fresh sage leaves
→ Pantry
07 - 2 tbsp olive oil, plus extra for drizzling
08 - 1 tbsp unsalted butter
09 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
10 - 1 oz grated Parmesan cheese
11 - Crushed red pepper flakes
# Step-by-Step Guide:
01 - Preheat oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
02 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 2/3 cup pasta cooking water, then drain pasta.
03 - In a large skillet, heat remaining 1 tablespoon olive oil and butter over medium heat. Fry sage leaves for 1 to 2 minutes until crisp. Remove with a slotted spoon and drain on paper towel.
04 - Add roasted sweet potatoes to the skillet. Mash about half with a fork, leaving the rest in chunks for texture.
05 - Add drained pasta to the skillet with sweet potatoes. Stir in heavy cream, goat cheese, and half of the reserved pasta water. Toss until sauce is creamy and coats pasta, adding more pasta water as needed.
06 - 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 as desired.
