Sheet Pan Sausage and Sweet Potatoes
User Reviews
4.9
141 reviews
Excellent
Sheet Pan Sausage and Sweet Potatoes
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Sweet potatoes, onions, and garlic are roasted and then pre-cooked sausage added to the pan toward the end of baking. This easy sausage sheet pan dinner results in only one dish to wash, uses only five ingredients, and takes only a few minutes of prep!
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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 (see notes)
- 16 oz. smoked (or otherwise pre-cooked) sausage cut into 1-inch slices - such as andouille, kielbasa, etc. (see notes)
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Instructions
- Preheat your oven to 425 degrees F.
- Add the cubed sweet potatoes, the diced onion, and the slivered garlic to the sheet pan. Drizzle with the olive oil (2 tablespoons) and add seasoning on top (1-2 teaspoons; see notes). Toss to coat and spread everything out evenly.
- Roast the potatoes, onions, and garlic for 20 minutes. Remove, stir, spread it all back out, and roast for another 15 minutes. Remove, stir (I like using a metal spatula for this), and spread it all back out.
- Add the sliced sausage to the sheet pan in between the potatoes, making sure a cut side has contact with the hot sheet pan.
- Roast for another 10 minutes, until sausage has browned. Serve.
Equipments used:
Notes
- Seasoning note: You can use your favorite chicken, pork, or steak seasoning, Greek seasoning, taco seasoning, or even just plain old salt and pepper. Anything goes here! I specified 1-2 teaspoons in the instructions because depending on how much salt is in your seasoning mix, you may want to use more or less. If there is no salt in your seasoning mix, make sure to add some!
- Sausage note: I used a local smoked cheddar sausage I love. You can use any pre-cooked sausage. Kielbasa works great, as does chicken or turkey sausage for a lighter option. Even a vegan or vegetarian sausage substitute will work here.
- After reader feedback that garlic and onions were burning, I changed the recipe ingredients to specify that the onion should be sliced, rather than diced, and garlic chopped rather than slivered. Leaving them in larger pieces will help them cook slower and not burn as easily. You can also turn the heat down if things seem to be cooking too fast.
- Don't skimp on the oil! You'll want at least two tablespoons, otherwise you may find the potatoes, onions, and garlic get too dry and burn a bit.
- Leftovers will keep for 2-3 days in the fridge, and are amazing reheated for breakfast (along with some scrambled eggs with it if you want).
Nutrition Information
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Calories
518kcal
(26%)
Carbohydrates
29g
(10%)
Protein
16g
(32%)
Fat
37g
(57%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Cholesterol
81mg
(27%)
Sodium
1026mg
(43%)
Potassium
660mg
(19%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
16053IU
(321%)
Vitamin C
5mg
(6%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 16g | 32% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 81mg | 27% |
| Sodium | 1026mg | 43% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 16053IU | 321% |
| Vitamin C | 5mg | 6% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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