Preheat your oven to 400-425°F and prepare your workspace by lining a large sheet pan with parchment paper or lightly greasing it.

Cube the sweet potatoes into uniform 1-inch pieces after peeling them. Slice the smoked sausage into ½-inch thick rounds.

Melt the butter in a small skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Stir in the honey, soy sauce, apple cider vinegar, and Dijon mustard (if using) and let the sauce simmer for 3-5 minutes until it thickens slightly.

Combine the cubed sweet potatoes and sliced sausage in a large bowl. Drizzle with olive oil and season generously with salt and pepper. Pour the honey garlic sauce over the mixture and toss until evenly coated.

Spread the coated ingredients in a single layer on the prepared sheet pan.

Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized, and the sausage is browned.

Broil the dish for an additional 2-3 minutes for an extra crispy finish, keeping a close eye to avoid burning.

Garnish with fresh chopped parsley and a sprinkle of red pepper flakes before serving.