For quick prep, cook sweet potatoes in the microwave: Prick all over with a fork and microwave on high, 10 to 12 minutes, turning over halfway through, until softened and tender.
4 small sweet potatoes, scrubbed clean
2 tablespoons, plus 2 teaspoons olive oil
2½ teaspoons balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
1 package (4 links) Niman Ranch Apple Gouda Sausage, cut into 8 pieces each
1 large apple, sliced into wedges
½ cup, jarred, red sauerkraut, optional
1/3 cup sliced green onions
2 tablespoons chopped fresh parsley
Heat oven to 400°. Prick sweet potatoes all over with a fork; bake until soft and tender, about 40 minutes, set aside.
For the dressing, whisk together 2 tablespoons olive oil, balsamic vinegar, honey, and Dijon in a bowl; set aside.
Meanwhile, in a large, heavy sauté pan, over medium-high heat, add 1 teaspoon olive oil and sausage. Sauté until golden brown, 4 to 5 minutes; set sausage aside. Add remaining 1 teaspoon olive oil and apple wedges to the same pan and cook 2 minutes. Add 2 tablespoons water, and turn apple wedges. Cook another 2 minutes.
Slice sweet potatoes in half and mash the insides with a fork. Divide sausage and apples on top with sauerkraut, and drizzle with dressing. Garnish with green onions and parsley.