Viral Sweet Potato Goat Cheese Sage (Print Version)

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

# What You’ll Need:

→ Vegetables

01 - 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
02 - 2 cloves garlic, minced

→ Pasta

03 - 12 ounces short pasta such as rigatoni, penne, or fusilli

→ Dairy

04 - 4.2 ounces goat cheese, crumbled
05 - 1/4 cup heavy cream

→ Herbs & Aromatics

06 - 20 fresh sage leaves

→ Pantry

07 - 2 tablespoons olive oil, plus more for drizzling
08 - 1 tablespoon unsalted butter
09 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

10 - 1 ounce grated parmesan cheese
11 - Crushed red pepper flakes

# How to Make It:

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.
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.
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.
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.
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.
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.

# Additional Tips:

01 - Add sautéed onions or caramelized shallots for greater depth of flavor.
02 - Butternut squash can be used in place of sweet potatoes as a variation.
03 - For a vegan adaptation, substitute plant-based cream and vegan cheese.
04 - Pairs well with a chilled Sauvignon Blanc or similar crisp white wine.

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