In a skillet, heat the 3 tbsp. butter over medium heat until brown. Add in the sage leaves and cook for 5-6 minutes until crispy. Remove the sage leaves from the butter. Set aside.

Bring a small pot of water to a boil. Add the sweetpotatoes, reduce to a simmer and cook for 15 minutes until fork-tender.

In a separate sauce pan, add the reserved sage margarine. Add the cornstarch to the soy milk and whisk together until smooth, add to the sauce pan and whisk together.

Add the rest of the ingredients: nutritional yeast, minced garlic clove, dijon mustard, onion powder, cayenne pepper, lemon juice and salt and pepper.

Reduce heat to medium low and cook until thick.

Add the sauce to a high powered blender. Once cooked, remove the sweetpotatoes from the pot and drain.

Add 1 cup of cooked sweetpotatoes to the blender, process until thick and smooth. Add in the remaining sage leaves and pulse in a few times. Season to taste with salt, pepper or red pepper flakes.

Toss with cooked pasta and serve!