Introduction

This sweet potato pasta with goat cheese and crispy sage is a comforting dish that’s both flavorful and easy to make. Roasted sweet potatoes add natural sweetness and creaminess, while fried sage leaves bring a delightful aromatic crunch. It’s a perfect weeknight dinner that feels special without any fuss.

A white bowl filled with creamy rigatoni pasta as the base layer, showing a smooth texture with light yellow color. On top, there are golden-brown roasted chunks of sweet potato scattered evenly, adding a rough and slightly crispy look. Sprinkled over everything are small white crumbles of cheese and bright red chili flakes for contrast. Fresh green sage leaves lay on top, creating a vibrant, fresh touch with their matte texture. A shiny silver fork rests on the right edge of the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Preheat your 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.

Step 2: While the sweet potatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 2/3 cup of the pasta cooking water, then drain the pasta.

Step 3: In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the sage leaves and fry for 1 to 2 minutes until crispy. Use a slotted spoon to remove the sage leaves and drain them on paper towels.

Step 4: Add the roasted sweet potatoes to the skillet. Use a fork to mash about half of the sweet potatoes, leaving the rest in chunks for texture.

Step 5: Add the drained 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 until the sauce is creamy and coats the pasta, adding more pasta water as needed to reach your desired consistency.

Step 6: Season with salt and freshly ground black pepper to taste. Serve immediately, topped with crispy sage leaves, grated parmesan, a drizzle of olive oil, and a sprinkle of red pepper flakes if you like some heat.

Tips & Variations

For a nuttier flavor, try substituting goat cheese with feta or ricotta salata.

If you prefer a vegan version, use plant-based cream and skip the cheese.

Add toasted pine nuts or walnuts for extra crunch and depth.

Roast the sweet potatoes a day ahead to save time on busy nights.

Use fresh sage for the best flavor; dried sage won’t crisp well.

FAQs

Can I use other types of pasta?

Yes, short pasta like penne, rigatoni, fusilli, or even shells work well because they hold the creamy sauce nicely.

Is it possible to make this gluten-free?

Absolutely. Use your favorite gluten-free pasta and ensure that all other ingredients, including cheese and cream, are gluten-free.

Dinner

Viral Sweet Potato Goat Cheese Sage Pasta Recipe