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

Bring a large pot of salted water to a boil. Add short pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 2/3 cup of pasta water and drain.

In a skillet, heat olive oil and unsalted butter over medium heat. Add sage leaves and fry for 1-2 minutes until crispy. Transfer to a plate to absorb excess oil.

Mash half of the roasted sweet potatoes and add to the skillet with drained pasta, heavy cream, and crumbled goat cheese. Mix well and add reserved pasta water for creaminess.

Adjust seasoning with salt and black pepper. Serve topped with crispy sage leaves, grated Parmesan, and a drizzle of olive oil.