Preheat the oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel sweet potato and cut into ½" cubes. Stem rosemary and coarsely chop leaves. Thinly slice green onion on an angle (called "bias" cut). Mince garlic. Rinse sausages, pat dry, and slice into ½" pieces.

In a mixing bowl, combine cubed sweet potatoes, 2 tsp. of olive oil, half the rosemary, and a pinch of salt and pepper. Toss with a spatula until sweet potatoes are coated with herbs and oil. Evenly arrange the coated sweet potatoes on the baking sheet and place on top rack of oven to bake for 10-12 minutes, or until tender and slightly browned. Remove from oven and keep warm until ready to serve.

While sweet potatoes are roasting, warm 1 tsp. olive oil in medium pan over medium heat and add the liquid egg and a pinch of salt and pepper. Stir eggs continuously until firm and no liquid remains, about 6 minutes. Remove from pan and keep warm until ready to assemble skillet.

In the same pan used for the eggs, warm 2 tsp. of olive oil, garlic, remaining rosemary, and sausage together, about 4-5 minutes. Add the roasted sweet potato cubes, half the green onion (reserving remaining for garnish), and a pinch of salt and pepper, and cook for another 2-3 minutes. Gently fold in the arugula (saving a few pieces for garnish) and cook for 1 minute.

Add serving of eggs on the plate (or, for a bespoke touch, use a cast-iron skillet). Add the sweet potato and sausage sauté over the eggs. Garnish with goat cheese, baby arugula, and remaining green onion. Finish with a drizzle of maple syrup.