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

Boil a large pot of salted water and add your short pasta. Cook according to package instructions until al dente, about 8-10 minutes. Reserve 2/3 cup of pasta water, then drain.

In a medium skillet, heat olive oil and unsalted butter over medium heat. Add fresh sage leaves and fry for 1-2 minutes until crisp. Drain on paper towels.

Add roasted sweet potatoes to the same skillet with flavored oil. Mash half of the sweet potatoes, then stir in the garlic and remaining potatoes.

Add the drained pasta to the skillet, pour in heavy cream, crumbled goat cheese, and reserved pasta water. Stir well and cook for 2-3 minutes until creamy.

Season with salt and pepper to taste, plate the pasta, and top with fried sage leaves and optional Parmesan cheese.