This makes a great lazy weekend brunch. If you are in the UK, I use The Black Farmer's Daughter sausages.
Sausages (Gluten Free of course)
Thin ends of parsnips
Chop up the sweet potatoes, leaving the skins on.
Halve the thin ends of parsnip.
Put onto a baking tray with a little olive oil.
Cook in a very hot oven (220 celcius) for around 20 minutes, until the veg are soft and sticky.
Fry the cooking bacon until it begins to crisp, then add the sausages.
Pile on a plate and serve.
I reckon this would be nice with a fried egg too.