Preheat your oven to 430°F (220°C) and line a baking sheet with parchment paper. Toss diced sweet potatoes and minced garlic in a mixing bowl with olive oil, salt, and pepper until well coated. Spread the mixture onto the baking sheet in a single layer and roast for 20-25 minutes, or until golden and caramelized, stirring halfway through for even cooking.

While the sweet potatoes are roasting, bring a large pot of salted water to a boil. Add your choice of short pasta, such as rigatoni, and cook according to package instructions until al dente, typically 8-10 minutes. Just before draining, reserve about 2/3 cup of the starchy cooking water, then drain the pasta and set it aside.

In a large skillet, heat a tablespoon of olive oil and a tablespoon of unsalted butter over medium heat. Once hot, add the fresh sage leaves and fry for about 1-2 minutes or until they're crisp and fragrant. Remove the leaves from the skillet and place them on a paper towel to drain excess oil, ensuring they maintain their crunchiness.

Add the roasted sweet potatoes to the skillet where you fried the sage. Use a fork to mash about half of the sweet potatoes while leaving the other half in chunks for texture. Stir this mixture well, allowing the sweet potato to absorb some flavors from the skillet while you prepare the creamy sauce.

Pour the drained pasta into the skillet with the sweet potatoes, then add the reserved pasta cooking water, heavy cream, and crumbled goat cheese. Toss everything together over medium heat for 2-3 minutes until the cheese melts and creates a creamy sauce that clings lovingly to the pasta. Adjust the dish’s creaminess by adding more pasta water if needed.

Once the creamy Potato Goat Cheese Sage Pasta is fully combined, season with salt and freshly cracked black pepper to taste. Plate generously and finish with crispy sage leaves on top. For an extra touch, drizzle with olive oil and sprinkle grated Parmesan cheese and red pepper flakes, if using, to enhance the flavors before serving.