Save Roasted sweet potatoes, goat cheese, and sage tossed with creamy pasta for ultimate comfort.
This recipe blends the earthy sweetness of caramelized sweet potatoes with the tangy richness of goat cheese and crispy sage leaves for a truly comforting dish.
Ingredients
- Sweet potatoes: 2 medium (about 1.1 pounds), peeled and diced
- Garlic: 2 cloves, minced
- Pasta: 12 ounces short pasta such as rigatoni, penne, or fusilli
- Goat cheese: 4.2 ounces, crumbled
- Heavy cream: 1/4 cup
- Sage leaves: 20 fresh
- Olive oil: 2 tablespoons plus more for drizzling
- Unsalted butter: 1 tablespoon
- Salt and freshly ground black pepper: to taste
- Grated parmesan cheese: 1 ounce (optional)
- Crushed red pepper flakes: optional
Instructions
- Step 01:
- 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.
- Step 02:
- 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.
- Step 03:
- 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.
- Step 04:
- 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.
- Step 05:
- 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.
- Step 06:
- 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.
Save This recipe always brings smiles at our family dinner table — the crispy sage is a particular favorite with the kids.
Additional Tips
Easy enough for weeknights but impressive for guests. Vegetarian friendly and packed with flavor. Creamy sauce without loads of heavy cream. Crispy sage gives irresistible texture and fragrance. Customizable with pantry pasta shapes.
Health Benefits
High in vitamin A and fiber thanks to sweet potatoes. Great for meal prep leftovers are delicious. A lovely alternative to heavy cream based pastas.
Cooking Secrets
Roast sweet potatoes until truly caramelized as this is key to deep flavor. Always reserve pasta water to help the sauce bind and turn glossy. Do not skip frying the sage it is what elevates this pasta to restaurant worthy status.
Save Serve this dish fresh for best texture and flavor every time.
Kitchen Guide
- → What type of pasta is best for this dish?
Short pasta shapes like rigatoni, penne, or fusilli are ideal as they hold the creamy sauce well and complement the texture of roasted sweet potatoes.
- → How do you get the sweet potatoes perfectly caramelized?
Roast diced sweet potatoes at a high temperature, around 430°F, stirring halfway through until tender and deeply browned for optimal flavor.
- → Why fry the sage leaves before adding them?
Frying sage leaves crisps them, enhancing their fragrance and providing a delightful textural contrast to the creamy pasta.
- → Can this dish be prepared in advance?
Yes, it is suitable for meal prep as flavors deepen overnight, but crispy sage should be fried fresh before serving to maintain texture.
- → What is the purpose of reserving pasta water?
Adding reserved pasta water helps bind the sauce, creating a glossy, creamy coating that clings beautifully to the pasta and ingredients.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and combines vegetables, goat cheese, and herbs, making it a flavorful vegetarian option.