Peel the sweet potatoes and cut them into 1/2 inch chunks.
Place them on a large baking sheet or sheet pan and toss with olive/coconut oil and sprinkle with salt, pepper and garlic.
Drizzle with the coconut oil and sprinkle with spices. Toss to coat.
Roast the sweet potatoes until they are soft but not mushy, about 25-30 minutes.
While sweet potatoes are roasting, brown the sausage in a medium skillet. When browned, remove and set aside, reserving grease in the pan.
Core the apples and slice the apples and onions and add to the same skillet. Saute on medium heat until translucent and caramelized.
Remove sweet potatoes from oven and add the sausage, apples and onions to the pan with the sweet potatoes. Stir to combine.
Serve immediately, or, if making in advance, let cool and cover. Place in refrigerator for up to two days until ready to use for a meal. To reheat, preheat oven to 425 degrees. If using eggs, make small wells in the sweet potato mixture and crack eggs into the wells. Bake for 10-15 minutes until heated through and until egg yolks are desired firmness.
You can substitute chicken, grass fed meat, or other protein for the sausage if you'd like.