Preheat your oven to 430°F (220°C). Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes.

Bring a large pot of salted water to a boil. Add the short pasta and cook according to the package instructions until al dente, about 9-11 minutes. Reserve ⅔ cup pasta cooking water before draining.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add fresh sage leaves and fry for 1 to 2 minutes until crispy. Remove sage and drain on paper towels.

Add roasted sweet potatoes to the skillet and mash half with a fork, mixing well.

Add drained pasta to the skillet with the sweet potato mixture. Pour in heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss until well combined.

Season with salt and pepper. Serve immediately, garnished with crispy sage, grated Parmesan cheese, and a drizzle of olive oil.