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

Bring a large pot of salted water to a boil. Add short pasta and cook for about 8-10 minutes until al dente. Reserve a cup of pasta water before draining.

In a skillet, heat olive oil and unsalted butter over medium heat. Add sage leaves and fry for 1-2 minutes until crispy. Remove and drain on paper towel.

Add roasted sweet potatoes to the skillet, mashing half with a fork. Stir in remaining garlic and cook for an additional minute.

Add drained pasta to the skillet along with heavy cream and crumbled goat cheese. Mix, adding reserved pasta water as needed to create a creamy sauce.

Season with salt and pepper, serve hot topped with crispy sage leaves, Parmesan, and a drizzle of olive oil.