Preheat your oven to 430°F (220°C). In a large bowl, toss peeled and cubed sweet potatoes with minced garlic, olive oil, salt, and freshly ground black pepper. Spread the mixture evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.

While the sweet potatoes roast, bring a large pot of salted water to a boil. Add your choice of short pasta, like rigatoni, and cook according to the package instructions until al dente, usually around 8-10 minutes. Save about 2/3 cup of the starchy pasta cooking water before draining the pasta.

In a medium skillet, heat remaining olive oil and unsalted butter over medium heat. Once the butter has melted and the oil is sizzling, carefully add fresh sage leaves to the pan. Fry for 1-2 minutes, until crispy and fragrant, then transfer the sage to a plate lined with paper towels to drain excess oil.

Carefully add the roasted sweet potatoes to the skillet, mashing half of them with the back of a spoon while keeping some chunks for a delightful texture.

Add the drained pasta to the skillet along with heavy cream and crumbled goat cheese. Stir everything together gently, adding reserved pasta cooking water as needed, until the sauce is creamy and coats the pasta beautifully.

Taste your creamy sweet potato goat cheese sage pasta, and season with additional salt and freshly ground black pepper as desired. Serve hot, garnished with the crispy sage leaves, a sprinkle of grated Parmesan cheese, and a drizzle of olive oil.