Preheat your oven to 430°F (220°C). Dice sweet potatoes and combine them with minced garlic in a large bowl. Drizzle with olive oil, then sprinkle with salt and black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes.

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

Heat a tablespoon of olive oil along with a tablespoon of unsalted butter in a medium skillet over medium heat. Add fresh sage leaves and fry for about 1-2 minutes, until crispy. Remove sage and drain on paper towels.

Add the roasted sweet potatoes and garlic to the skillet. Mash half of the sweet potatoes for a creamy texture while keeping the rest chunky. Stir over low heat for 1-2 minutes.

Add the drained pasta, heavy cream, and crumbled goat cheese to the skillet. Toss until well coated. Add reserved pasta water gradually to reach desired consistency.

Adjust seasoning with salt and black pepper. Serve topped with crispy sage, a sprinkle of Parmesan cheese, and a drizzle of olive oil. Finish with crushed red pepper flakes if desired.