1. Preheat your oven to 400°F (200°C). While the oven is heating, line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the diced sweet potatoes, olive oil, salt, pepper, smoked paprika, and garlic powder. Toss until the sweet potatoes are evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
4. While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, until it is browned and cooked through, about 8-10 minutes.
5. Add the sliced onion and minced garlic to the skillet with the sausage. Sauté for an additional 5 minutes, or until the onion is translucent and fragrant.
6. Once the sweet potatoes are done, add them to the skillet with the sausage mixture, tossing everything together to combine. Cook for another 2-3 minutes to allow the flavors to meld.
7. Transfer the sausage and sweet potato mixture to a serving platter. Garnish with freshly chopped parsley before serving.

I always find that the key to great flavor is in the details. Mama Lou taught me to pay attention to the little things: the scent of the spices as they toast, the golden edges of the sweet potatoes, the sound of the sausage as it sizzles. These are the cues that guide you to a perfect dish.