1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large bowl, toss the sweet potatoes with olive oil, smoked paprika, thyme, salt, and pepper. Spread them out in an even layer on the prepared baking sheet.
3. Roast the sweet potatoes in the oven for 20 minutes, or until they start to soften and brown at the edges.
4. While the potatoes are roasting, heat a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes.
5. Remove the sausage from the skillet and set aside. In the same skillet, add the onion and garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.
6. Return the sausage to the skillet, mixing it with the onion and garlic. Add the roasted sweet potatoes and gently toss everything together.
7. Cook for an additional 5 minutes on low heat, allowing the flavors to meld beautifully. Taste and adjust the seasoning if necessary.
8. Garnish with fresh parsley before serving.

Remember, cooking is an art, not a science—feel free to adjust the spices and ingredients to suit your taste, just as my mother and Nonna Rosa taught me.