Preheat your oven to 430°F (220°C). In a large bowl, toss diced sweet potatoes and minced garlic with olive oil, salt, and pepper until well-coated. Spread them evenly on a baking sheet and roast for 20-25 minutes, turning halfway, until they are tender and caramelized with golden edges.

While the sweet potatoes are roasting, bring a large pot of salted water to a boil. Add your short pasta and cook according to package directions until al dente. Reserve 2/3 cup of the cooking water before draining the pasta in a colander.

In a skillet, heat a mixture of olive oil and butter over medium heat. Once hot, carefully add the sage leaves and fry them for 1-2 minutes until they become crispy. Remove the sage from the skillet and drain them on a paper towel.

Return the skillet to medium heat and add the roasted sweet potatoes. Mash about half of the sweet potatoes with a fork, leaving some chunks for texture.

Add the drained pasta to the skillet with the sweet potato mixture. Pour in the heavy cream and crumbled goat cheese, tossing everything together until well combined. Gradually add reserved pasta water to achieve a creamy consistency.

Taste your Sweet Potato Goat Cheese pasta and season with salt and black pepper to your liking. Serve warm, garnished with crispy sage leaves on top, a sprinkle of grated Parmesan cheese, and a drizzle of olive oil, with crushed red pepper flakes if desired.