Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Cut sweet potatoes into ½-inch-thick wedges.

In a large bowl, toss Brussels sprouts with half the jam, a drizzle of olive oil, a pinch of salt, and pepper until thoroughly coated. Transfer to one-third of a baking sheet. (For 4 servings, spread across half the baking sheet.)

Add sweet potatoes to empty side of same sheet (leaving an open space in the center); toss with a drizzle of oil, salt, and pepper. (For 4, spread out sweet potatoes on a second baking sheet.)

Prick sausage* a few times with a fork; place in a single layer on center of sheet. (For 4, place sausage on opposite side of sheet from Brussels sprouts.) Roast on top rack until sausage is cooked through and veggies are browned and tender, 18-20 minutes. (For 4, roast sweet potatoes on middle rack and sausage and Brussels sprouts on top rack, swapping rack positions halfway through.)

While everything roasts, in a small bowl, combine mayonnaise, mustard, and remaining jam.

Transfer sausage to a cutting board. Slice crosswise on a diagonal into 1-inch-thick pieces.

Divide sausage, sweet potatoes, and Brussels sprouts between plates. Top Brussels sprouts with pecans and cranberries. Serve with fig Dijonnaise on the side for dipping.