Preheat oven to 400°F/200°C.
Peel and cube sweet potatoes, peel the garlic cloves and place everything on a baking sheet coated with 1 tablespoon of the olive oil and a pinch of sea salt.
Roast for about 30 minutes or until the garlic and sweet potatoes are lightly browned.
Set a pot of water on to boil with plenty of salt.
Cook pasta according to package directions until al dents (al dente works best as the pasta tends to absorb a bit of the sauce).
Drain and rinse with cold water to stop the pasta from cooking further.
Return to the pot, drizzle with 1 tablespoon of the little olive oil, toss to coat, and set aside.
When the sweet potato and garlic is fully roasted and cooled add it to a high speed blender or food processor with all the remaining ingredients except for the milk. With the motor running, add the milk until the desired consistency is reached: you are looking for a very thick, yet pourable, sauce.
Add milk until the sauce is smooth, creamy and just the right consistency.
Pour the sauce over the pasta and fully combine. You may want to re-heat the mixture over medium heat for a few minutes before serving.
Garnish with optional toppings and enjoy!
