Start by washing and peeling the sweet potatoes, then cut them into quarters. Place the sweet potato pieces in a microwave-safe dish, cover with a lid or plastic wrap, and microwave on high for about 5–7 minutes until slightly tender.

Once the sweet potatoes are cool enough to handle, chop them into bite-sized cubes, approximately an inch in size.

In a large non-stick skillet, heat a tablespoon of olive oil over medium heat. Add the cubed sweet potatoes and sauté for about 8–10 minutes, stirring occasionally, until they begin to turn golden brown.

Slice the chicken sausage into half-inch pieces. Once the sweet potatoes have begun to brown, add the sausage to the skillet and cook for an additional 5–7 minutes until the sausage is nicely browned.

Prepare the Brussels sprouts by shredding them. Add the Brussels sprouts to the skillet and cook for about 4–5 minutes.

In a small bowl, whisk together the honey mustard dressing using equal parts honey and mustard with a splash of olive oil.

Pour the honey mustard dressing over the sautéed sweet potatoes, Brussels sprouts, and chicken sausage. Toss everything together gently until well-coated and warm.