It started as an ordinary Tuesday evening, with the golden light of the setting sun spilling across the kitchen counter. I had just bought a few sweet potatoes from the farmer’s market, their skins smooth and firm, and I was thinking about a simple pasta dinner for the family.
As I sliced through the first potato, a thought struck me: what if I combined them with creamy goat cheese and crispy sage, something rich but still cozy enough for a weeknight?
I could already imagine the aroma of roasting sweet potatoes mingling with garlic, filling the kitchen with warmth. My husband wandered in, curious about the smells and the little bits of sage I had left on the counter. Our grandchildren peeked over my shoulder, excited to see something new, while I explained the magic of crispy sage leaves and soft goat cheese melting into pasta.
By the time the sweet potatoes were caramelizing in the oven, I could see the sparkle of curiosity in everyone’s eyes. The kitchen felt alive, full of chatter, laughter, and that quiet anticipation of tasting something truly comforting. In that moment, a simple pasta dinner became a small celebration, and I knew this recipe would be one to make again and again.
Short Description
This Sweet Potato Goat Cheese Sage pasta is creamy, comforting, and full of flavor, perfect for weeknight dinners or a special family meal.
Key Ingredients
- 2–3 medium sweet potatoes, diced
- 2 cloves garlic, minced
- 250 g short pasta (rigatoni, penne, or fusilli)
- 100 g goat cheese, crumbled
- ½ cup heavy cream
- 12–15 fresh sage leaves
- 2 Tablespoons extra virgin olive oil, divided
- 1 Tablespoon unsalted butter
- Salt, to taste
- Black pepper, to taste
- ¼ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes (optional)
Tools Needed
- Baking sheet
- Large skillet
- Wooden spoon or spatula
- Pot for pasta
- Colander
- Measuring cups and spoons
- Fork for mashing
Cooking Instructions
Step 1: Preheat and Prepare Vegetables
Preheat the oven to 220°C (430°F). Toss diced sweet potatoes and minced garlic with 1 Tablespoon olive oil, salt, and black pepper. Spread evenly on a baking sheet for uniform roasting.
Step 2: Roast the Sweet Potatoes
Roast for 20–25 minutes, stirring halfway, until golden and caramelized. Potatoes should be tender but not mushy.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Reserve 150 ml of pasta water before draining.
Step 4: Fry the Sage
Heat remaining 1 Tablespoon olive oil and butter in a large skillet over medium heat. Add sage leaves in a single layer and fry 1–2 minutes until crispy but still green. Remove with a slotted spoon to drain on a paper towel.
Step 5: Mash and Combine
Add roasted sweet potatoes to the skillet. Mash about half of them with a fork, leaving some chunks for texture.
Step 6: Create the Sauce
Add drained pasta to the skillet with the sweet potatoes. Pour in heavy cream, crumbled goat cheese, and half of the reserved pasta water. Stir over low heat until a creamy, glossy sauce forms, adding more pasta water as needed.
Step 7: Finish and Serve
Adjust seasoning with salt and pepper. Serve topped with crispy sage leaves, grated Parmesan, a drizzle of olive oil, and crushed red pepper flakes if desired.
Why You’ll Love This Recipe
Combines sweet, creamy, and savory flavors in every bite
Quick to prepare with simple, fresh ingredients
Creamy texture without being heavy
Perfect for weeknight dinners or entertaining
Includes a subtle hint of spice for balance
Mistakes to Avoid & Solutions
Sweet Potatoes Not Caramelizing
Potatoes may remain soft and pale.
Solution: Roast at high heat (220°C/430°F) and stir halfway. Make sure pieces are evenly sized for consistent browning.
Sage Leaves Soggy
Leaves may turn limp instead of crispy.
Solution: Fry in a single layer over medium heat and remove promptly when crispy. Drain on paper towels to maintain texture.
Sauce Too Thick or Thin
Sauce consistency may be off.
Solution: Adjust with reserved pasta water gradually to loosen or reduce over low heat to thicken.
Serving and Pairing Suggestions
Serve with a light green salad and crusty bread
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio
Great for plated dinners or casual family-style meals
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days
Reheat gently on the stovetop over low heat, adding a splash of pasta water or cream to restore creaminess
Avoid microwaving for extended periods to prevent drying
FAQs
1. Can I use a different type of cheese?
Yes, ricotta or cream cheese can be used, but goat cheese gives the tangy creaminess unique to this dish.
2. Can I make this vegan?
Substitute heavy cream with coconut cream and use vegan cheese instead of goat cheese.
3. Can the sweet potatoes be roasted ahead of time?
Yes, roast and store in the fridge for up to 24 hours; combine with pasta when ready to serve.
4. What pasta works best?
Short pasta like rigatoni, penne, or fusilli hold the sauce and sweet potato pieces beautifully.
5. Can I add protein?
Grilled chicken or crispy pancetta can be added for a heartier meal.
Tips & Tricks
Uniformly dice sweet potatoes for even roasting
Reserve pasta water—it’s key for achieving the perfect sauce
Mash only half of the potatoes for creamy yet textured bites
Fry sage quickly; it continues crisping slightly off heat
Recipe Variations
Spicy Sweet Potato Pasta: Add ½ teaspoon chili flakes to the sauce for gentle heat.
Herb-Infused Version: Include fresh thyme or rosemary along with sage for aromatic depth.
Cheesy Twist: Mix in shredded Gruyère or Fontina with the goat cheese for extra richness.
Final Thoughts
Roasting the sweet potatoes while the pasta simmered filled the kitchen with a warm, inviting aroma. The creamy goat cheese sauce combined with crispy sage created a rich yet delicate bite, bringing everyone together at the table. The mix of textures, from soft sweet potatoes to tender pasta and crunchy sage, made each mouthful satisfying and memorable.
This dish is easy to prepare but feels special, perfect for both weeknight dinners and casual gatherings. The gentle sweetness of the potatoes, the tangy creaminess of goat cheese, and the fragrant, crispy sage blend seamlessly, encouraging sharing, conversation, and a few extra moments to enjoy the meal and time spent together in the kitchen.
Sweet Potato Goat Cheese Sage
Ingredients
- 2 –3 medium sweet potatoes diced
- 2 cloves garlic minced
- 250  g short pasta rigatoni, penne, or fusilli
- 100  g goat cheese crumbled
- ½ cup heavy cream
- 12 –15 fresh sage leaves
- 2 Tablespoons extra virgin olive oil divided
- 1 Tablespoon unsalted butter
- Salt to taste
- Black pepper to taste
- ¼ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Preheat oven to 220°C. Toss sweet potatoes and garlic with olive oil, salt, and pepper; spread on a baking sheet.
- Roast for 20–25 minutes until tender and golden.
- Cook pasta al dente, reserving some pasta water.
- Fry sage in olive oil and butter until crispy; set aside.
- Mash half the roasted sweet potatoes in a skillet, leaving some chunks.
- Add pasta, cream, goat cheese, and reserved pasta water; stir until creamy.
- Season, then serve topped with crispy sage, Parmesan, olive oil, and red pepper flakes.
