1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, and dried thyme. Spread them evenly on the prepared baking sheet.
3. Roast the sweet potatoes in the oven for 20 minutes, stirring halfway through, until they’re tender and slightly caramelized.
4. While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the sausage and cook until browned and cooked through, about 8-10 minutes.
5. In a small bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, and red pepper flakes if using.
6. Once the sausage is cooked, add the roasted sweet potatoes to the skillet and pour the honey garlic sauce over the top.
7. Toss everything together to coat the sausage and sweet potatoes with the sauce, cooking for an additional 3 minutes until the sauce is heated through and slightly thickened.
8. Serve hot, garnished with fresh thyme or parsley if desired.

This recipe is quite forgiving, so feel free to adjust the sweetness or add more garlic if you’re a fan like I am. Cooking is about trusting your instincts, just as I learned from my grandmother’s intuitive approach to flavors.