Sweet potatoes, onions, garlic, and pre-cooked sausage come together in this easy sheet pan meal. This one-pan dinner is simple to make, requires minimal cleanup, and is packed with flavor. You’ll find that the natural sweetness of the potatoes pairs perfectly with the savory sausage, creating a balanced and satisfying dish perfect for busy weeknights.
Why We Love This Sheet Pan Sausage and Sweet Potatoes Recipe
You’ll quickly fall in love with this recipe because it combines convenience, taste, and minimal effort. With only a handful of ingredients, you can create a meal that looks and tastes impressive without spending hours in the kitchen. Roasting brings out the natural flavors of the sweet potatoes and onions while the sausage adds a smoky, hearty touch. Plus, using just one pan saves time on cleanup, making it an ideal choice for families or anyone with a busy schedule. This recipe is versatile, easy to customize, and delivers consistent results every time.
Ingredients for Sheet Pan Sausage and Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 1 large yellow onion, sliced
- 3 cloves garlic, chopped
- 2–3 tablespoons extra-virgin olive oil or other cooking oil
- 1–2 teaspoons seasoning of choice (salt, pepper, or favorite spice blend)
- 16 oz. smoked or pre-cooked sausage, cut into 1-inch slices (kielbasa, andouille, chicken, or vegetarian sausage)
How to Make Sheet Pan Sausage and Sweet Potatoes
Start by preheating your oven to 425 degrees Fahrenheit. While the oven warms, prepare the vegetables. Peel and cube the sweet potatoes into uniform pieces to ensure even cooking. Slice the onion and chop the garlic, keeping the pieces slightly larger so they roast without burning. Place the sweet potatoes, onion, and garlic on a rimmed baking sheet. Drizzle with olive oil and sprinkle the seasoning over the top. Toss everything gently to coat evenly.
Roast the vegetables for 20 minutes, then remove the pan and stir to make sure everything cooks evenly. Spread the ingredients back out and return the pan to the oven for another 15 minutes. By now, the sweet potatoes should be tender and beginning to brown. Next, add the pre-cooked sausage slices to the pan, ensuring the cut sides touch the hot sheet for better browning. Roast for an additional 10 minutes until the sausage develops a slight crisp on the edges.
Check for tenderness in the sweet potatoes and a golden color on the sausage. Remove from the oven and serve immediately. This method allows the vegetables to caramelize naturally while the sausage heats through without overcooking. You can also experiment with different seasoning blends to create unique flavor combinations.
How to Serve Sheet Pan Sausage and Sweet Potatoes
Serving this sheet pan dinner is effortless. You can place it directly from the pan onto plates for a rustic presentation or transfer it to a serving dish for a more polished look. It pairs wonderfully with a simple green salad, steamed vegetables, or a side of rice for a complete meal. For breakfast or brunch, leftovers can be reheated and served alongside eggs for a hearty start to your day. The dish’s combination of tender sweet potatoes and flavorful sausage makes it satisfying on its own, while still leaving room for complementary sides if desired.
Expert Tips for Sheet Pan Sausage and Sweet Potatoes
- Keep the vegetable pieces uniform in size to ensure even roasting.
- Don’t skimp on the olive oil; it helps prevent burning and adds a lovely golden color.
- Adjust seasoning based on the salt content of your sausage or spice blend.
- Use a metal spatula when stirring to avoid breaking up the sweet potatoes too much.
- Experiment with different types of pre-cooked sausage to vary the flavor profile.
- If your garlic or onions seem to brown too quickly, slightly reduce the oven temperature to 400 degrees Fahrenheit.
- For added flavor, sprinkle a few fresh herbs, like thyme or rosemary, over the pan before roasting.
How to Store Sheet Pan Sausage and Sweet Potatoes
Leftovers can be stored in an airtight container in the refrigerator for 2–3 days. Reheat gently in a skillet or oven to maintain the texture of the sweet potatoes and crispiness of the sausage. This dish also freezes well if you want to prepare it in advance. To freeze, let the meal cool completely, place it in a freezer-safe container, and reheat thoroughly before serving. Proper storage ensures you can enjoy this flavorful and convenient dinner without any loss of taste or quality.
Variations of Sheet Pan Sausage and Sweet Potatoes
There are several ways to customize this recipe to suit your preferences. Swap sweet potatoes for butternut squash, carrots, or parsnips for a different flavor and texture. Try different sausage varieties, including turkey, chicken, or plant-based options, for a lighter or vegetarian-friendly dish. Mix in other vegetables like bell peppers or zucchini for extra color and nutrition. You can also experiment with spice blends, from smoky paprika to garlic herb or taco seasoning, creating endless possibilities while keeping the cooking process simple.
Frequently Asked Questions About Sheet Pan Sausage and Sweet Potatoes
Can I use fresh sausage instead of pre-cooked?
Yes, but you’ll need to cook it fully before adding it to the pan to ensure it reaches a safe temperature.
What seasoning works best with this recipe?
You can use salt and pepper, chicken or steak seasoning, Greek spices, or any blend you enjoy. Adjust according to your taste.
Can I make this recipe vegetarian?
Absolutely. Use your favorite plant-based sausage and follow the same roasting instructions.
How long will leftovers keep?
Store in an airtight container in the fridge for 2–3 days. Reheat in a skillet or oven to maintain texture.
Can I add more vegetables?
Yes, bell peppers, zucchini, or carrots can be added for more variety. Just ensure they roast evenly with the sweet potatoes.
Sheet Pan Sausage and Sweet Potatoes
Equipment
- Oven
- Rimmed baking sheet
- Knife
- Mixing Bowl
Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 large yellow onion sliced
- 3 cloves garlic chopped
- 2-3 tablespoons extra-virgin olive oil or other cooking oil
- 1-2 teaspoons seasoning of choice salt, pepper, or favorite spice blend
- 16 oz. smoked or pre-cooked sausage cut into 1-inch slices (kielbasa, andouille, chicken, or vegetarian)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the sweet potatoes, onion, and garlic. Place them on a rimmed baking sheet.
- Drizzle with olive oil and sprinkle with seasoning. Toss to coat evenly.
- Roast the vegetables for 20 minutes. Stir and spread them out, then roast for another 15 minutes.
- Add the sausage slices to the pan and roast for an additional 10 minutes until the sausage is browned and the sweet potatoes are tender.
- Check for tenderness and serve immediately.
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