# Components:
→ Vegetables
01 - 2 medium sweet potatoes (approximately 1.1 pounds), peeled and diced
02 - 2 cloves garlic, minced
→ Pasta
03 - 12 ounces short pasta such as rigatoni, penne, or fusilli
→ Dairy
04 - 4.2 ounces goat cheese, crumbled
05 - 1/4 cup heavy cream
→ Herbs & Aromatics
06 - 20 fresh sage leaves
→ Pantry
07 - 2 tablespoons olive oil, plus additional for drizzling
08 - 1 tablespoon unsalted butter
09 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
10 - 1 ounce grated parmesan cheese
11 - Crushed red pepper flakes
# Directions:
01 - Preheat oven to 430°F. Toss peeled and diced sweet potatoes with minced garlic, 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, stirring once halfway, 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 of pasta cooking water before draining.
03 - In a large skillet over medium heat, warm remaining 1 tablespoon olive oil and unsalted butter. Add sage leaves and fry for 1–2 minutes until crispy. Remove with a slotted spoon and drain on paper towels.
04 - Add roasted sweet potatoes to the skillet. Mash about half of the sweet potatoes with a fork, leaving the rest in chunks to maintain texture.
05 - Add drained pasta to the skillet with sweet potatoes. Stir in heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss until sauce is creamy and evenly coats the pasta, adding additional pasta water as needed for desired consistency.
06 - Adjust seasoning with salt and freshly ground black pepper. Serve immediately topped with crispy sage leaves, grated parmesan cheese, a drizzle of olive oil, and crushed red pepper flakes as desired.
