Preheat your oven to 430°F (220°C).

Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, seasoning with salt and pepper. Spread them on a baking sheet and roast for 20-25 minutes, stirring halfway through.

Bring salted water to a boil in a large pot. Cook short pasta according to package directions until al dente, reserving about 2/3 cup of pasta water before draining.

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

Add the roasted sweet potatoes to the skillet, mashing half while leaving some chunks. Stir in drained pasta, followed by the heavy cream and crumbled goat cheese. Incorporate half of the reserved pasta water, tossing until well coated. Adjust seasoning with salt and pepper.

Serve the pasta in bowls or on a platter, topped with crispy sage leaves, and sprinkle with grated parmesan cheese and a drizzle of olive oil if desired.