Description

This Viral Sweet Potato Goat Cheese Sage pasta is a delightful blend of sweet roasted sweet potatoes, tangy goat cheese, and crispy fried sage leaves. The roasted sweet potatoes add a caramelized sweetness that pairs beautifully with creamy goat cheese and the earthy aroma of sage. Tossed with short pasta and finished with a silky sauce made from heavy cream and pasta water, this recipe offers a comforting yet sophisticated dish that’s perfect for a flavorful weeknight dinner or special occasion.

Ingredients

Scale

Main Ingredients

2 medium sweet potatoes (about 1.1 pounds), peeled and diced
2 cloves garlic, minced
12 ounces short pasta such as rigatoni, penne, or fusilli
4.2 ounces goat cheese, crumbled
1/4 cup heavy cream
20 fresh sage leaves
2 tablespoons olive oil, plus more for drizzling
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste
1 ounce grated parmesan cheese (optional)
Crushed red pepper flakes (optional)

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Instructions

Roast Sweet Potatoes: Preheat the oven to 430°F. Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper. Spread them 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 the short pasta and cook according to the package directions until al dente. Reserve 2/3 cup of the pasta cooking water and then drain the pasta.
Fry Sage Leaves: In a large skillet, heat the remaining 1 tablespoon olive oil and butter over medium heat. Add the fresh sage leaves and fry for 1 to 2 minutes until they are crispy. Remove the sage leaves with a slotted spoon and drain them on a paper towel to remove excess oil.
Mash Sweet Potatoes: Add the roasted sweet potatoes to the skillet. Using a fork, mash about half of the sweet potatoes, leaving the rest in chunks to maintain texture in the dish.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sweet potatoes. Stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss everything together until the sauce is creamy and coats the pasta evenly, adding more pasta water if needed to reach the desired consistency.
Season and Serve: Season the pasta mixture with salt and freshly ground black pepper to taste. Serve immediately topped with the crispy sage leaves, grated parmesan cheese if using, a drizzle of olive oil, and a sprinkle of crushed red pepper flakes for a bit of heat, if desired.

Notes

Use short pasta shapes like rigatoni or penne to catch the creamy sauce well.
Roasting the sweet potatoes at a high temperature caramelizes them, enhancing their natural sweetness.
Crumbled goat cheese adds tang and creaminess; if unavailable, feta can be a substitute but will change the flavor profile.
Frying sage leaves adds a crispy texture and deep herbal flavor; do not skip this step.
Adjust the amount of pasta water added to control the sauce’s creaminess.
Optional parmesan cheese and red pepper flakes add complexity and a hint of heat but can be omitted for a milder dish.
Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid drying out the sauce.