How should sweet potatoes be prepared for this dish?

Peel and dice the sweet potatoes, then roast them until soft and caramelized to enhance their natural sweetness.

What pasta types work best here?

Short pasta like rigatoni, penne, or fusilli is ideal as it holds the creamy sauce and roasted sweet potato chunks well.

Frying sage leaves releases their essential oils, creating a crispy texture and fragrant aroma that elevates the entire dish.

Adding reserved pasta water helps bind the sauce, making it glossy and perfectly creamy while adjusting consistency as needed.

Yes, this dish is naturally vegetarian, focusing on fresh ingredients and rich dairy without the need for meat additions.

Roasted sweet potatoes, goat cheese, and sage tossed with creamy pasta for ultimate comfort.

This cozy dish combines sweet and savory flavors that always delight my family and friends.

Preheat and Roast Potatoes:: Preheat oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
Cook Pasta:: While the sweet potatoes are roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 2/3 cup pasta cooking water, then drain.
Fry Sage Leaves:: In a large skillet, heat remaining 1 tablespoon olive oil and the butter over medium heat. Add sage leaves and fry for 1 to 2 minutes until crispy. Remove sage with a slotted spoon and drain on a paper towel.
Mash Potatoes:: Add the roasted sweet potatoes to the skillet. Using a fork, mash about half of the sweet potatoes, leaving the remainder in chunks for texture.
Mix Pasta and Sauce:: Add drained cooked pasta to the skillet with sweet potatoes. Stir in heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss until the sauce is creamy and coats the pasta, adding additional pasta water as needed.
Season and Serve:: Season with salt and freshly ground black pepper. Serve immediately topped with crispy sage leaves, grated parmesan, a drizzle of olive oil, and a sprinkle of red pepper flakes as desired.

My family gathers around this dish every time I make it; it’s become a beloved comfort food.

High in vitamin A and fiber thanks to sweet potatoes, this recipe is both nutritious and satisfying.

Customizable with different pasta shapes from your pantry, making it versatile for what you have on hand.

Serve with a side salad or crusty bread for a complete meal.

This recipe blends flavors and textures beautifully for an easy yet impressive dish.

→ How should sweet potatoes be prepared for this dish?: Peel and dice the sweet potatoes, then roast them until soft and caramelized to enhance their natural sweetness.
→ What pasta types work best here?: Short pasta like rigatoni, penne, or fusilli is ideal as it holds the creamy sauce and roasted sweet potato chunks well.
→ Why fry the sage leaves before adding?: Frying sage leaves releases their essential oils, creating a crispy texture and fragrant aroma that elevates the entire dish.
→ How does reserved pasta water help the sauce?: Adding reserved pasta water helps bind the sauce, making it glossy and perfectly creamy while adjusting consistency as needed.
→ Can this dish be made vegetarian-friendly?: Yes, this dish is naturally vegetarian, focusing on fresh ingredients and rich dairy without the need for meat additions.