Sheet Pan Sausage and Sweet Potatoes
This easy Sheet Pan Sausage and Sweet Potatoes is the ultimate hands-off weeknight dinner! Snappy smoked sausage, caramelized sweet potatoes, and sweet bell peppers are tossed in a smoky garlic oil and roasted on a single baking tray. It takes just 10 minutes of prep and leaves you with practically zero dishes to wash!
Ingredients
- 14 oz smoked sausage kielbasa, or andouille, sliced into 1/2-inch/approx. 1 cm coins (approx. 400g)
- 2 large sweet potatoes peeled and cut into 1-inch/approx. 2.5 cm cubes (1.5 lbs / approx. 680g)
- 2 large red bell peppers chopped into chunky bite-sized squares
- 1 large yellow onion sliced into thick wedges
- 3 tablespoons olive oil approx. 45 ml
- 1 teaspoon dried garlic powder approx. 5g
- 1 teaspoon smoked paprika approx. 5g
- 1 teaspoon dried Italian seasoning approx. 2g
- 1 teaspoon coarse kosher salt approx. 5g
- 1/2 teaspoon coarse black pepper approx. 2g
Instructions
- Preheat the Oven: Preheat your oven to a roaring 400°F (approx. 200°C). Line a large, heavy-duty baking sheet with parchment paper for easy cleanup.
- Season the Ingredients: Place the sliced sausage, cubed sweet potatoes, red bell peppers, and onion wedges directly onto the prepared baking sheet. Drizzle the olive oil evenly over the top. Sprinkle the garlic powder, smoked paprika, Italian seasoning, kosher salt, and black pepper over the wet ingredients.
- Toss and Spread: Use your hands to toss everything aggressively until every piece is glossy and heavily coated in the spices. Spread the mixture out into a single, flat layer. Make sure the sweet potatoes have plenty of breathing room so they roast instead of steam. If your pan is too crowded, split the food between two separate trays.
- Roast: Place the baking sheet on the middle rack of the hot oven. Roast undisturbed for 15 minutes.
- Flip and Finish: Remove the tray, use a metal spatula to carefully flip the meat and vegetables, and return the pan to the oven for another 15 to 20 minutes. The dinner is done when the sweet potatoes are completely fork-tender and the sausage edges are blistered and curled. Serve hot!
Video
Notes
Spacing is Crucial: Do not pile the ingredients on top of each other. Overcrowding the pan traps moisture, which leads to soggy, steamed potatoes instead of getting those beautiful, dark caramelized roasted edges.
Meal Prep: This recipe reheats beautifully. Divide the cooled leftovers into airtight glass containers and store in the refrigerator for up to 4 days. Reheat in the microwave for 2 minutes until steaming hot.
Freezing: It is not recommended to freeze this meal. Cooked sweet potatoes will change on a cellular level in the freezer, becoming watery and grainy once thawed.
Serving Suggestion: Serve as is, or drizzle with a little sharp garlic aioli or a dollop of sour cream to cut through the smoky, heavy flavors!