Preheat oven to 425˚F. Peel the sweet potato then cut into ½” cubes. Place on a roasting tray and toss with melted ghee and salt. Roast for 30 minutes or so until the sweet potatoes are tender and starting to brown.

While the sweet potatoes are roasting, cook the pasta according to the box; until just-tender. Drain and set aside.

Drain the walnuts from their soaking liquid and combine with ⅓ cup of water, baby spinach, sage leaves, oil, lemon juice, and salt. Puree until well combined, adding a bit more water as needed until smooth and a good sauce consistency (think cream consistency).

Place the hot pasta in a large bowl and add the sweet potatoes and sauce. Alternatively, place the sauce in a large pan and heat over low heat until the sauce is hot, but not boiling. Remove from heat and add in the pasta and sweet potatoes. Toss until the noodles are well coated.

Top with toasted walnuts and fried sage before serving.