Preheat your oven to 430°F (220°C). Toss sweet potatoes and garlic with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender.

Bring salted water to a rolling boil in a large pot. Add pasta and cook according to package instructions. Reserve 2/3 cup pasta water, then drain.

In a skillet, heat olive oil and butter over medium heat. Fry sage leaves for 1-2 minutes until crispy, then transfer to paper towels.

Mix roasted sweet potatoes and garlic in the skillet with sage. Mash half of the sweet potatoes for a creamy base.

Add drained pasta to the skillet with sweet potato mixture. Stir in cream and goat cheese, adding reserved pasta water for smooth consistency.

Adjust seasoning with salt and pepper. Serve garnished with crispy sage leaves and grated parmesan, drizzled with olive oil.