Sheet Pan Sausage and Sweet Potatoes is your answer to a weeknight dinner that’s hearty, colorful, and blissfully low-effort. Tender roasted sweet potatoes, caramelized onions, and golden sausage all cook up together on one pan—filling your kitchen with the most inviting aroma and your plate with pure comfort.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything roasts together, so clean-up is fabulously fuss-free.
- Crowd-Pleasing Comfort: Sweet potatoes soak up savory sausage juices, making every bite irresistible.
- Ridiculously Adaptable: You can use whatever sausage or seasoning you love, making it perfect for all tastes and dietary needs.
- Great for Leftovers: Sheet Pan Sausage and Sweet Potatoes tastes just as amazing reheated the next day (hello, easy meal prep!).
Ingredients You’ll Need
This recipe is wonderfully simple, coming together with just a handful of everyday ingredients. Each one plays a starring role in texture, flavor, and color, so don’t be afraid to let them shine.
- Sweet Potatoes: Cut into hearty cubes, they roast up tender and slightly caramelized for the perfect touch of natural sweetness.
- Yellow Onion: Sliced (not diced!), this mellows and sweetens in the oven, adding depth and richness.
- Garlic (chopped): Chopped garlic roasts up aromatic and golden without burning—seriously, it makes the whole kitchen smell amazing.
- Extra-Virgin Olive Oil: Helps veggies crisp up and brings all the flavors together—don’t skimp!
- Your Favorite Seasoning: Anything goes! Try Greek, taco, steak, or just salt and pepper depending on your mood and what’s in your spice cabinet.
- Smoked or Pre-cooked Sausage: Andouille, kielbasa, chicken sausage, veggie sausage—pick your favorite for your own custom Sheet Pan Sausage and Sweet Potatoes experience.
Variations
One of my favorite things about Sheet Pan Sausage and Sweet Potatoes is how easy it is to make it your own. Whether you’re working with what’s in your fridge or tailoring to special diets, there are endless ways to get creative!
- Swap in Other Veggies: Bell peppers, Brussels sprouts, or carrots roast beautifully alongside the sweet potatoes—just cut to a similar size for even cooking.
- Try Different Protein: Use chicken sausage, turkey sausage, or even a veggie sausage to suit lighter or plant-based preferences.
- Add a Touch of Heat: Sprinkle some crushed red pepper or a dash of cayenne in with your seasoning for a spicy kick.
- Herb it Up: Toss in some fresh rosemary or thyme in the last 15 minutes of roasting for extra aroma and flavor.
How to Make Sheet Pan Sausage and Sweet Potatoes
Step 1: Prep Your Veggies and Preheat
Set your oven to 425°F (220°C) so it’s nice and hot by the time you’re ready. While it preheats, peel and cube your sweet potatoes, slice your onion (keep the pieces on the larger side to prevent burning), and chop the garlic.
Step 2: Season and Toss
On a big sheet pan, combine the sweet potatoes, onion, and garlic. Drizzle with olive oil and sprinkle on your chosen seasoning. Toss it all together with your hands (or a spatula) to make sure everything is well-coated and evenly spread out in a single layer.
Step 3: Roast the Veggies
Roast the potatoes, onions, and garlic for 20 minutes. Give everything a good stir and spread out again, then roast for another 15 minutes. This step ensures those tender, golden edges without burning.
Step 4: Add the Sausage
Scatter your sausage slices across the pan, making sure a cut side is touching the hot pan (that’s how you’ll get that irresistible browning!). Slide the pan back in for 10 minutes—just enough to heat through and caramelize the sausage.
Step 5: Serve and Enjoy!
When the sausage is golden and the sweet potatoes are fork-tender, dinner is done. Get ready for rave reviews at the table—Sheet Pan Sausage and Sweet Potatoes is always a hit!
Pro Tips for Making Sheet Pan Sausage and Sweet Potatoes
- Uniform Veggie Sizes: Cut your sweet potatoes into roughly 1-inch cubes so they cook evenly and caramelize to perfection.
- Let the Sausage Touch the Pan: Arrange your sausage slices cut-side down for gorgeous browning and a deeper flavor punch.
- Don’t Skimp on Oil: Two tablespoons at minimum helps everything crisp up and prevents the veggies (especially the garlic and onion) from burning.
- Rotate and Stir: Stir your veggies halfway through roasting and use a metal spatula for scraping up caramelized bits—that’s where the magic is!
How to Serve Sheet Pan Sausage and Sweet Potatoes
Garnishes
For a burst of freshness, sprinkle over some chopped fresh parsley, cilantro, or chives right before serving. A squeeze of lemon or a little dollop of Greek yogurt can add brightness and a hint of creaminess that contrasts beautifully with the savory-sweet vibe of this dish.
Side Dishes
Sheet Pan Sausage and Sweet Potatoes is delightfully filling all on its own, but you can round out the meal with a crisp green salad, some garlic bread, or a scoop of rice or quinoa. It’s endlessly versatile, so serve up whatever makes you happiest!
Creative Ways to Present
Turn this into a vibrant grain bowl by piling the sausage and sweet potatoes over farro or brown rice with a spoonful of hummus. Or, make hearty wraps with warm pita, some feta, and crunchy greens for a grab-and-go lunch that will make your coworkers jealous.
Make Ahead and Storage
Storing Leftovers
Pop any leftovers in an airtight container in the fridge. They’ll keep beautifully for 2–3 days, and are just as tempting the next morning for breakfast (it pairs so well with scrambled eggs!).
Freezing
For longer storage, let your Sheet Pan Sausage and Sweet Potatoes cool completely, then portion into freezer-friendly bags or containers. Freeze for up to 2 months—just be sure to press out as much air as you can to preserve flavor and texture.
Reheating
Warm leftovers in the oven at 350°F for about 10 minutes, or give them a quick sauté in a hot skillet to crisp them back up. Microwave works if you’re in a hurry, but the oven or skillet will keep those caramelized edges intact.
FAQs
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Can I make Sheet Pan Sausage and Sweet Potatoes with uncooked sausage?
Yes! Just slice raw sausage links into coins and add them to the pan at the same time as the veggies (not at the end). They’ll need the full cooking time to fully cook through and brown. Always check that pork or chicken sausage reaches a safe internal temperature before serving.
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What’s the best way to keep the onions and garlic from burning?
Slice onions thick and chop garlic instead of mincing—this slows down browning. Generous oil and stirring halfway through also help, and you can turn your oven down by 10–15 degrees if you notice spots getting too dark before the potatoes are cooked.
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How do I make this dish vegetarian or vegan?
Swap out regular sausage for your favorite plant-based sausage and use a seasoning blend free of animal products. The rest of the recipe stays exactly the same, and the flavor payoff is still fantastic.
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Can I prep Sheet Pan Sausage and Sweet Potatoes ahead of time?
Absolutely! You can chop all your veggies and sausage in advance, storing them in the refrigerator up to 24 hours before cooking. When you’re ready, just toss them on the sheet pan, season, and roast as directed.
Final Thoughts
If you’re looking for a meal that’s a breeze to make, deeply flavorful, and guaranteed to win smiles, give Sheet Pan Sausage and Sweet Potatoes a try. It’s the kind of comforting, colorful dinner that warms you from the inside out—and might just earn a regular spot in your recipe rotation. Enjoy every bite!
Print
Sheet Pan Sausage and Sweet Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: None
Description
A simple and delicious sheet pan meal featuring savory smoked sausage, sweet potatoes, onions, and garlic, all roasted to perfection with a blend of seasonings. Easy to prepare and a great option for a quick weeknight dinner.
Ingredients
Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed
Onion and Garlic Mixture:
- 1 large yellow onion, sliced
- 3 cloves garlic, chopped
Additional Ingredients:
- 2–3 tablespoons extra-virgin olive oil or other cooking oil
- 1–2 teaspoons seasoning of choice
- 16 oz. smoked sausage, sliced (such as andouille, kielbasa, etc.)
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees F.
- Prepare the Vegetables: Toss sweet potatoes, onion, and garlic with olive oil and seasoning on a sheet pan.
- Roast the Vegetables: Roast the vegetables for 20 minutes, stir, then roast for an additional 15 minutes.
- Add the Sausage: Place sliced sausage on the sheet pan and roast for another 10 minutes until browned.
- Serve: Remove from the oven and serve hot.
Notes
- Experiment with different seasoning blends for a variety of flavor profiles.
- Choose your favorite pre-cooked sausage for this recipe.
- To prevent burning, slice the onion and chop the garlic rather than dicing and slivering.
- Ensure the vegetables are well-coated with at least 2 tablespoons of oil to prevent them from drying out.
- Leftovers can be refrigerated for 2-3 days and reheated for a tasty breakfast option.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
