Preheat a grill, grill-pan or large skillet to medium\/medium-high heat. Or, preheat your oven to broil.\nPeel the sweet potatoes and carefully cut into ½-inch chunks. Blanch the sweet potatoes in a pot of salted water until just tender but not mushy (just able to be pierced with a fork), about 5 minutes. Drain, and pat to dry. \nMeanwhile, cut the sausage links crosswise into thirds, about 1-inch each. Cut the apples into ½-inch chunks. \nSkewer the sausage, sweet potatoes and apples onto wooden or metal skewers, leaving room at the end of each skewer to hold and flip them. Brush the skewers on both sides with This Little Goat went to Hong Kong sauce. Sprinkle with a pinch of kosher salt. \nTransfer skewers to the preheated grill and grill until the vegetables are soft and starting to brown, about 3-4 minutes per side. Or, place on a baking sheet and broil on the upper oven rack until golden brown, about 3-5 minutes per side. \nMeanwhile, in a small bowl, whisk together the maple syrup and 2 Tbsp each Hong Kong sauce and Sambal. Warm the maple syrup mixture in the microwave or a small saucepan. \nRemove skewers from the oven and drizzle with warm, spiced maple syrup. Top with fresh parsley and This Little Goat went to New York Everything Crunch for a bold pop of texture and flavor! Serve warm, with any extra maple syrup for dipping.