Place the potatoes and shallots on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss until well coated and roast for about 30 minutes or until slightly browned.
Heat a large skillet and add 2 tablespoons olive oil. Heat for another minute then add the sausages and brown lightly on all sides. Turn the heat down and continue to cook for about 15-20 minutes, turning them every few minutes.
Transfer the sausage to a cutting board and slice diagonally into large pieces. Once the sweet potatoes and shallots are finished cooking, toss them together with the sausage and fresh parsley.