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

In a large pot, bring salted water to a boil and cook the short pasta until al dente, about 8-10 minutes. Reserve 2/3 cup of pasta water before draining.

Heat a skillet over medium heat. Add olive oil and unsalted butter. Once melted, add sage leaves and fry for 1-2 minutes until crispy. Drain on a paper towel.

In the same skillet, add roasted sweet potatoes, mashing half with a fork or masher to form a base. Stir gently to combine.

Add drained pasta, heavy cream, and crumbled goat cheese to the sweet potato mixture, stirring well. Adjust with reserved pasta water to achieve desired sauce consistency.

Season with additional salt and black pepper. Serve garnished with crispy sage leaves, grated parmesan cheese, and olive oil. Add crushed red pepper flakes for heat if desired.