Penne with Roasted Sweet Potatoes

Source: my mom, who got it from a Quick Cooking Magazine (she thinks)

Ingredients:
3 medium sweet potatoes, peeled and cubed
1 medium onion, halved and sliced
3 garlic cloves, minced (I'm out of fresh garlic and my garlic press broke - sad day! - so I just used 1/2 teaspoon garlic powder)
1 Tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon dried sage leaves (I didn't have any sage so I subbed marjoram - don't ask me why I have marjoram but not sage!)
1/8 teaspoon pepper
2 cups penne
2 Tablespoons butter
1 cup whipping cream (I used the 1/4 cup butter + 3/4 cups 1% milk substitution trick for the cream - and I also sprinkled in a bit of flour to help it thicken up, but I don't know that it actually helped so I'll probably just skip that next time)
1/2 cup chicken broth
shredded parmesan cheese

Directions:
Place sweet potatoes and onion in an ungreased baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.

Bake uncovered at 400 for 20-25 minutes or until potatoes are tender, stirring occasionally.

Cook penne according to package directions.

In a small saucepan melt butter; stir in cream and broth. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.

Drain penne, add to vegetables. Add cream, toss to coat. Sprinkle with cheese.

Notes:
My mom served this for dinner while I was there visiting last week and Callie and I loved it.  It's a meal that's right up our alley with our love for sweet potatoes.  I decided I had to make it soon upon my return home, and Gregg loved it, too.  I was happy with how quickly it all came together and how delicious it smells while the potatoes are roasting.  This one will definitely be staying in our meal rotation. (I always call this and then search for "roasted sweet potato penne" and it never comes up in the search . . . so maybe it will now that I've made this random little note.)