# Components:
→ Vegetables
01 - 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
02 - 2 cloves garlic, minced
→ Pasta
03 - 12 ounces short pasta (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 extra for drizzling
08 - 1 tablespoon unsalted butter
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Garnish (optional)
11 - 1 ounce grated Parmesan cheese
12 - Crushed red pepper flakes
# Preparation Steps:
01 - Preheat oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, stirring halfway, until tender and caramelized.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package directions. Reserve 2/3 cup pasta water, then drain.
03 - Heat remaining 1 tablespoon olive oil and butter in a skillet over medium heat. Fry sage leaves for 1 to 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 with a fork, leaving the rest in chunks for 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 creamy and well coated, adding more pasta water if needed.
06 - Adjust seasoning 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.
