I know, there is a decent selection of gluten-free pastas everywhere but most of them are made with grains or legumes, which I try to avoid because a) they give me digestion problems and b) most of them don’t taste good. When I make pasta for my family, I usually make myself something else or I mix the pasta sauce with some vegetable that I cook or roast, like I did with the puttanesca sauce. I treated the roasted sweet potatoes as if they were gnocchis. The acidity of the tomatoes, capers and olives subtle the sweetness of the sweet potatoes.
It should work with potatoes as well.