Sheet Pan Sausage Sweet Potatoes

This one-pan sausage and sweet potato dinner is a regular in my kitchen on busy weeknights. With just sweet potatoes, onions, garlic, and sausage, it lets me pull off something hearty and satisfying with almost no effort or clean-up.

The first time I made this, my whole house filled with the sweet aroma of roasting sweet potatoes and garlic. Now my family asks for it anytime I say I am turning on the oven.

Ingredients

• Sweet potatoes: cut into cubes for earthy sweetness and a creamy texture Choose firm potatoes without wrinkles or soft spots for best results
• Yellow onion: sliced to add natural sweetness and a little moisture Look for onions with tight skin and no soft areas
• Garlic: chopped to bring depth to each bite Fresh cloves are best Skip the jarred kind if you can
• Extra-virgin olive oil or another cooking oil: helps everything crisp up and brings the flavors together Use a fresh bottle for peak flavor
• Seasoning blend: your favorite mix will work I love a smoky barbecue rub but even Italian seasoning or just salt and pepper works well Make sure your spices are fresh for optimum taste
• Smoked or pre-cooked sausage: like andouille or kielbasa brings meaty flavor and a satisfying bite Sliced into rounds for maximum caramelization Seek out sausages with natural casings if possible for extra snap

Step-by-Step Instructions

Prep the Vegetables:

Peel and cube the sweet potatoes into bite-sized pieces Slice the onion and chop the garlic Gather all on a rimmed baking sheet so you are ready to go

Season and Oil Everything:

Drizzle the olive oil evenly over the sweet potatoes onions and garlic Sprinkle your chosen seasoning over the top Toss well to coat every piece then spread into a single layer for even roasting

First Roast:

Place the sheet pan into a 425 degree oven Roast for 20 minutes Stir everything once halfway through so all sides caramelize nicely

Roast Again:

After the first 20 minutes stir the vegetables with a sturdy spatula and spread them out again Give them another 15 minutes in the oven so they get even more color and flavor

Add the Sausage:

Scatter the sliced sausage among the roasted vegetables Make sure the cut sides touch the pan for deep browning Press them in if needed

Final Roast:

Return the pan to the oven and let everything roast for another 10 minutes The sausage will brown and the sweet potatoes will be perfectly tender

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The sausage is honestly my favorite part of this dish because it gets crispy caramelized edges. My kids always argue over who gets the crispiest pieces. Once my little one snuck an extra slice right off the pan before I could plate dinner.

Storage Tips

Let everything cool to room temperature before packing into sealed containers. This dish keeps well in the fridge for up to three days. I like to reheat it in the oven or air fryer so the sweet potatoes stay a little crispy.

Ingredient Swaps

If you do not have sweet potatoes use butternut squash or regular potatoes. Any fully cooked sausage works or try a plant-based sausage for a vegetarian version. Out of olive oil Use avocado oil it also handles high heat well.

How to Serve

This sheet pan dinner is filling on its own. For a bigger meal I sometimes serve it over baby spinach or toss with cooked farro for extra heartiness. A tangy drizzle of Greek yogurt or a splash of hot sauce makes it even better.

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Fun Origins

Sheet pan dinners are a lifesaver for people who want real food with minimal effort. This idea came out of my desperation for fewer dishes on weeknights when my kids were little. Over time I have added everything from apples to fennel depending on what is in the fridge.

Recipe FAQs

→ Can I use any type of sausage?

Yes, any pre-cooked sausage such as kielbasa, andouille, or smoked varieties work well. Choose your favorite for different flavors.

→ Should the sweet potatoes be peeled?

Peeled sweet potatoes provide a smoother texture, but unpeeled works too for a nutritious option. Just scrub the skins well before cubing.

→ What seasonings pair best?

Simple salt and pepper are classic, but smoked paprika, Italian herbs, or Cajun seasoning add extra flavor.

→ Can other vegetables be added?

Absolutely! Try adding bell peppers, carrots, or Brussels sprouts for more variety and nutrition.

→ How do I prevent overcrowding the pan?

Spread everything in a single layer so the vegetables roast instead of steam. Use two pans if needed for larger batches.

→ Is this suitable for meal prep?

Yes, leftovers store well in the refrigerator and reheat nicely for quick lunches or dinners later in the week.