Sausage and Sweet Potato Traybake
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 people
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Calories
746 kcal
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Course
Main Course
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Cuisine
British
Sausage and Sweet Potato Traybake
Description
Sausage and Sweet Potato Traybake brings together hearty chunks of sweet potato with red, yellow, and orange peppers, wedges of red onion, whole garlic cloves, and high-quality pork sausages. Sprigs of thyme or rosemary are added for herbal fragrance, and olive oil evenly coats everything before roasting.
Cooking involves roasting the ingredients in a single layer on a large tray at 200°C, with a midway step where sausages are turned and vegetables stirred, producing evenly cooked tender sweet potatoes, softened peppers and onions, and juicy sausages with some browning. The garlic cloves cook in their skins, adding a mellow roasted garlic flavor.
This traybake can be served simply as a main dish or accompanied by a fresh, simple salad. It is an easy one-pan meal that highlights the natural sweetness of the sweet potatoes alongside savory sausages and herbs.
The original notes recommend leaving sweet potato skins on for nutrition and ease, spreading ingredients well for even roasting, and reheating leftovers in the oven at 180°C for 15–20 minutes. Cooked sausages freeze well individually, but the full traybake is not suitable for freezing.
Ingredients
- 2 tablespoons olive oil
- 8 sausages the nice big ones, I usually use Tesco Finest Traditional Pork, good quality
- 500 g sweet potato roughly one large one) chopped into large chunks (see Note 1
- 3 red peppers cut into large chunks
- 3 Yellow Peppers
- 3 orange peppers
- 2 red onions cut into thick wedges
- 8 cloves garlic bashed with skins still on
- 3 thyme and/or rosemary, sprigs
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
- Place all the ingredients in a large oven tray or roasting tin.
- Use your hands (or two large spoons) to turn everything in the oil, so it is well coated. Rearrange everything on the tray with the vegetables in one layer and the sausages on top (see Note 2).
- Place the tray in the oven for 25 minutes.
- After 25 minutes remove the tray from the oven, remove the sausages onto a plate and turn the vegetables. Replace the sausages on top with the least cooked side facing upwards (see Note 3).
- Return the traybake to the oven for a further 20 minutes, or until everything is done to your liking (45 minutes total cooking time).
- Serve just as it is, or with a simple side salad.
Notes
- Keep sweet potato skins on to retain nutrients and ease preparation, unless peeled is preferred.
- Use a large baking tray or divide ingredients into two smaller trays to ensure even roasting.
- Turning sausages and stirring vegetables halfway through cooking promotes even doneness.
- Reheat leftovers in a preheated oven at 180°C for 15–20 minutes until thoroughly warmed.
- Cooked sausages alone can be frozen, but the complete traybake does not freeze well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Calories | 746kcal | 37% |
| Carbohydrates | 38g | 13% |
| Protein | 30g | 60% |
| Fat | 53g | 82% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 122mg | 41% |
| Sodium | 1157mg | 48% |
| Potassium | 1136mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 20691IU | 414% |
| Vitamin C | 125mg | 139% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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