Sweet Potato Baked Pasta with Hazelnut Brown Butter

Name: Sweet Potato Baked Pasta with Hazelnut Brown Butter
Ingredients: 1 1/2 lb. large tubular pasta (paccheri or rigatoni); 4 tbsp. unsalted butter; 4 cloves garlic, pressed; 2 15-oz cans sweet potato puree; 1 c. heavy cream; 3/4 tsp. kosher salt; 1/2 tsp. freshly grated nutmeg; 4 oz. Parmesan, grated (about 2 cups); 1/2 c. chopped hazelnuts, toasted; 2 cloves garlic, thinly sliced; 1/4 tsp. kosher salt; Pinch of freshly grated nutmeg; 1/4 c. chopped fresh sage leaves; Roughly chopped flat-leaf parsley, for serving