Preheat a convection oven to 400°F (200°C) and line a heavy-duty rimmed baking sheet with parchment paper.

In a large bowl, combine the cubed sweet potatoes and sliced sausage with olive oil, salt, and black pepper; toss until the lipid coating is uniform.

Distribute the mixture across the prepared baking sheet in a single layer to ensure optimal Maillard reaction and even heat distribution.

Roast for 20 minutes, or until the internal temperature of the sweet potatoes indicates cellular breakdown and tenderness.

While roasting, emulsify the honey, minced garlic, soy sauce, and red pepper flakes in a small glass bowl.

Remove the baking sheet from the oven and apply the honey garlic glaze over the ingredients, tossing with a spatula to ensure a comprehensive coating.

Return the tray to the oven for an additional 5 minutes to allow the sugars in the honey to caramelize and reduce into a thick glaze.

Remove from heat and garnish with chopped parsley to provide an aromatic finish and contrast.