If you’re craving a cozy, flavor-packed dinner with almost zero fuss, Sheet Pan Sausage and Sweet Potatoes is about to become your weeknight hero. With juicy sausage, caramelized sweet potatoes, and plenty of savory onion and garlic, every bite delivers a symphony of sweet, smoky, and savory. Best of all? It all happens on a single pan, and the oven does nearly all the work!
Why You’ll Love This Recipe
- Effortless & Family-Friendly: Everything gets tossed on one pan, so dinner (and cleanup!) is a breeze—even if you’re juggling homework and hungry humans.
- Full of Flavor: The combination of sweet potatoes, savory sausage, and a spark of garlic and onion creates that irresistible sweet-and-smoky comfort in every bite.
- Easily Customizable: Swap out the sausage or play with spices and veggies—this sheet pan sausage and sweet potatoes recipe is your blank canvas.
- Meal-Prep Gold: Leftovers reheat beautifully for busy mornings or a quick, satisfying lunch.
Ingredients You’ll Need
One of the things I adore most about sheet pan sausage and sweet potatoes is how straightforward the ingredient list is—you just need a few essentials, and each one really shines. These simple, wholesome basics come together to create unbeatable color, flavor, and texture.
- Sweet Potatoes (2 large, peeled and cubed): The star for color, sweetness, and a hearty bite that roasts to perfection.
- Yellow Onion (1 large, sliced): Adds a savory backdrop and soft caramelized flavor that mellows while roasting.
- Garlic (3 cloves, chopped): Those signature roasted pops of garlicky goodness amplify every forkful.
- Extra-Virgin Olive Oil (2-3 tablespoons): Helps everything brown evenly, adds richness, and keeps ingredients moist.
- Seasoning Blend (1-2 teaspoons of your choice): Use what you love—classic steak, Greek, taco, poultry blends, or just salt and pepper—it’s all fair game here.
- Smoked or Pre-Cooked Sausage (16 oz., sliced into 1-inch pieces): Andouille, kielbasa, chicken, turkey, vegan—you name it! The sausage gets beautifully crisp and infuses smoky flavor throughout.
Variations
The beauty of Sheet Pan Sausage and Sweet Potatoes is how easily you can make it your own. Whether you need to use up veggies in the fridge, go plant-based, or dial the spice up or down, there are endless ways to customize for your family’s tastes.
- Veggie Power: Add bell peppers, broccoli florets, or brussels sprouts alongside the potatoes for extra color and nutrition.
- Spice It Up: Try cajun seasoning for heat, or add a drizzle of hot honey over everything right before serving for sweet-and-spicy magic.
- Plant-Based Swap: Use your favorite vegan sausage for a completely meatless sheet pan dinner (the field roast and beyond brands work beautifully here).
- Lighter Twist: Go for chicken or turkey sausage and add some extra fresh rosemary or thyme for a brighter, lighter vibe.
How to Make Sheet Pan Sausage and Sweet Potatoes
Step 1: Prep Your Oven and Pan
Start by preheating your oven to a piping hot 425°F—it’s key for caramelizing those sweet potatoes while getting everything perfectly crispy on the outside and tender inside. Grab your largest, sturdiest sheet pan so everything roasts instead of steams.
Step 2: Toss and Coat the Veggies
Add the cubed sweet potatoes, sliced onions, and chopped garlic right onto your pan. Drizzle generously with olive oil and sprinkle your favorite seasoning over everything. Use your hands or a big spatula to thoroughly toss—every piece should glisten with oil and spice for max flavor and no dry bits.
Step 3: First Roast
Spread the veggies out in an even, spacious layer—crowding is the enemy of caramelization! Roast in the hot oven for 20 minutes. Then, carefully remove the pan, give everything a good stir, and return for another 15 minutes. This lets the edges crisp while the centers stay tender.
Step 4: Add the Sausage
Now nestle the sausage slices among the veggies, placing them so a cut side is resting directly on the sheet pan (this gives that irresistible browning and snap). Pop the whole pan back in the oven for a final 10 minutes, until the sausage is sizzling and everything’s deeply golden.
Step 5: Finish and Serve
Remove your piping hot pan from the oven and give everything a gentle stir. Serve it straight away, while the sweet potatoes are creamy and the sausage is crisp. At this point, your kitchen will smell like pure heaven, so good luck resisting a taste test!
Pro Tips for Making Sheet Pan Sausage and Sweet Potatoes
- Go Generous on the Oil: Don’t skimp, or you’ll risk dried-out potatoes and burnt edges—be sure every veggie gets a light, glossy coat for perfect roasting.
- Arrange for Browning: Leave a little space between your potato cubes and sausage so air can circulate; this is the secret to caramelized edges and no mushy bites.
- Sausage Selection: Smoked or pre-cooked sausages work best, but don’t hesitate to use a spicy or flavored variety for an extra punch of flavor.
- Bigger Chops, Less Burn: Slice your onion and chop your garlic into larger pieces to prevent them from burning (and maximize that sweet, roasted flavor).
How to Serve Sheet Pan Sausage and Sweet Potatoes
Garnishes
I love to finish sheet pan sausage and sweet potatoes with a shower of fresh chopped parsley for color or even a sprinkle of flaky sea salt. If you’re a fan of a little heat, a few red pepper flakes or a drizzle of hot sauce wakes up all those cozy flavors.
Side Dishes
This recipe is a satisfying one-pan meal all on its own, but it’s also delicious with a simple green salad, crisp coleslaw, or fluffy dinner rolls to soak up those savory juices. For a brunch twist, serve alongside scrambled eggs or top with a fried egg for the ultimate breakfast-for-dinner moment.
Creative Ways to Present
Serve your sheet pan masterpiece straight from the oven on rustic parchment paper for family-style feasting, or stack everything into meal prep containers for grab-and-go lunches. For parties, thread sausage and sweet potato bites onto skewers and serve with herb yogurt dip—guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for 2–3 days. The flavors deepen overnight, and you’ll thank yourself for having an easy lunch or next-day breakfast at the ready!
Freezing
Want to stash some away? Let your sheet pan sausage and sweet potatoes cool completely before transferring to freezer-safe bags or containers. They’ll keep well for up to 2 months—perfect for reheating in a pinch.
Reheating
For best results, reheat leftovers in a hot skillet or on a sheet pan in the oven until warmed through and the sausage crisps back up. Even the microwave works for busier days, though the edges won’t be as caramelized (but still delicious!).
FAQs
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Can I use raw sausage instead of pre-cooked for sheet pan sausage and sweet potatoes?
For the best results (and food safety), stick to smoked or pre-cooked sausage. If using raw sausage, slice it and add during the last 20 minutes of roasting, ensuring it’s fully cooked through before serving.
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What’s the best seasoning for sheet pan sausage and sweet potatoes?
This recipe is ultra-adaptable! Try your favorite chicken, pork, steak, or all-purpose seasoning blend, or keep it classic with just salt, pepper, and a pinch of paprika or dried herbs.
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Can I prep sheet pan sausage and sweet potatoes ahead of time?
Absolutely! You can chop the veggies and slice the sausage up to 2 days in advance. Just store them in airtight containers in the fridge, then assemble and roast when you’re ready to cook.
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How do I prevent the garlic or onions from burning while roasting?
The key is chopping the garlic and slicing the onions into larger pieces. This helps them cook at the same rate as the sweet potatoes, caramelizing beautifully instead of burning. If needed, you can lower the oven temperature slightly or add foil partway through.
Final Thoughts
There is something so comforting about the ease and flavor of sheet pan sausage and sweet potatoes—one of those meals that feels like a warm hug from the oven. I truly hope you give it a try soon and make it a staple in your dinner routine. If you do, let me know how it goes—I love hearing about your kitchen adventures!
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: Roasting
- Method: Oven
- Cuisine: American
Description
A simple and flavorful one-pan meal featuring sweet potatoes, onions, and smoked sausage, roasted to perfection with a blend of seasonings. Easy to prepare and great for a busy weeknight dinner.
Ingredients
Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed
Onion Mixture:
- 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
Smoked Sausage:
- 16 oz. smoked sausage, sliced (such as andouille, kielbasa, etc.)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F.
- Prepare Ingredients: Add sweet potatoes, onion, and garlic to a sheet pan. Drizzle with oil, sprinkle with seasoning, and toss to coat.
- Roast Vegetables: Roast the sweet potatoes, onions, and garlic for 20 minutes. Stir and roast for another 15 minutes.
- Add Sausage: Place the sliced sausage on the sheet pan with the vegetables and roast for an additional 10 minutes until sausage is browned.
- Serve: Remove from oven and serve hot.
Notes
- Use your favorite seasoning blend to add flavor to the dish.
- Choose any pre-cooked sausage variety for convenience.
- Slice the onions and chop the garlic to prevent burning during roasting.
- Ensure to use an adequate amount of oil to prevent dryness while roasting.
- Leftovers can be stored in the fridge for 2-3 days and reheated for a delicious breakfast option.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg
