Preheat your oven to 425°F.
Peel the potatoes, garlic, and shallots. Cut your potatoes into bite-sized chunks, and slice your shallots in half, but keep your garlic cloves whole.
1 pound sweet potatoes, 4 cloves garlic, 2 large shallots
Add the prepped sweet potato, garlic, and shallots to a large baking sheet and add the olive oil, salt and pepper. Use clean hands to toss, evenly coating the vegetables in the oil and seasoning.
2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper
Roast the vegetables on the top rack for 20-25 minutes, until sweet potatoes are fork tender. You may get some browning on the garlic and shallots.
Transfer the roasted vegetables to a high-powered blender or food processor with the vegetable broth, milk, and Parmesan cheese. Option to save a handful of Parmesan cheese for serving (or you can just add extra on top to garnish). 1 ½ cup vegetable broth, ⅓ cup Parmesan cheese, 1 cup milk
Blend on high until smooth and creamy, about 2-3 minutes. Serve warm over pasta of choice!