Peel your sweet potatoes and cut them into uniform 1-inch cubes. Pat them dry with a paper towel to help them caramelize better. Mince your garlic so it's ready when you need it.

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the sausage. If using ground sausage, break it apart with your spoon as it cooks. For links, brown them on all sides, turning every 2 minutes. Cook for 5 to 7 minutes total until golden brown.

Add the cubed sweet potatoes to the skillet with the sausage. Stir everything together and cook for 5 minutes, allowing the sweet potatoes to start softening. Stir just once or twice during these 5 minutes to help develop caramelized exterior.

While the sweet potatoes cook, whisk together the honey, minced garlic, soy sauce, paprika, salt, and pepper in a small bowl. Pour this sauce over the sausage and sweet potatoes, stirring gently to coat everything evenly.

Cover the skillet with a lid and reduce heat to medium-low. Let everything simmer for 10 minutes until the sweet potatoes are fork-tender and the sauce has thickened slightly. If the sauce looks watery instead of glossy, remove lid for the last 2 minutes. The sweet potatoes should be golden at the edges and easily pierced with a fork.

Taste and adjust seasoning if needed. Garnish generously with fresh chopped parsley before serving hot.