Hello, sausage and sweet potato sheet pan dinner of your dreams! You only need five ingredients and a few minutes of prep for this easy, healthy sausage sheet pan meal, and best of all – you’ll only have one dish to wash. It’s cheap and healthy too. Perfect for breakfast, lunch, or dinner. Hooray!
I’ve made this sausage sheet pan dinner once a week for the past two months. I’m excited to share it with you – I was finally able to resist diving in long enough to grab photos and write the recipe down!
The BEST part about this recipe is that you just need a sheet pan – which means only one dish to wash. The OTHER BEST PART about this recipe is that you only need five ingredients, including whatever seasoning you feel like using. Oh and ANOTHER BEST PART is that it’s healthy and easy and you can use whatever sausage you want. Oh, and the leftovers are amazing for breakfast. There are a lot of best parts about this easy recipe!
Ingredients and Substitutions
- Sweet Potatoes – you can use white potatoes, or a mix, if you like.
- Smoked sausage – or otherwise pre-cooked sausage. Kielbasa, andouille, chicken sausage, turkey sausage… or even a vegan or vegetarian sausage substitute. As long as it’s already cooked/smoked, you’re good to go!
- Onion and Garlic
- Seasoning of choice – you can just use salt and pepper here to keep thing simple, but anything goes. I used my favorite chicken seasoning (chicken shimmy by Crimson Creek BBQ, which you can have shipped!). Taco seasoning, Greek seasoning, Italian, Moroccan seasoning, BBQ rub… whatever you want!
- Olive oil – or another cooking oil of choice.
How to make Sheet Pan Sausage and Sweet Potatoes
- Roast the sweet potatoes, garlic, and onions with olive oil and seasoning for 35 minutes, stirring once after about 20 minutes.
- Then, add sliced sausage and cook for about 10 more minutes. That’s it! You’re done!
Tips and Tricks
- Be sure to spread out the potatoes, onions, and garlic on the sheet pan as much as possible after tossing everything around. This will ensure even cooking and maximum crispiness and caramelization.
- Be generous with the amount of oil you use. If you use too little, the veggies may be a bit dry and the onions and garlic may burn too much.
- Careful about salt. The amount of seasoning you use will depend on how much salt it has. If it doesn’t have any salt, be sure to add some! You can always adjust seasoning after cooking, so err on the side of less if you aren’t sure.
Don’t fret if it looks like your onions and garlic are burning. Mine usually turn out very dark colored and crispy (see photos in post), but they taste AMAZING. As long as you use enough oil, they should be good to go even if they look a little burnt. They’re just little crispy flavor bits (similar to this roast potatoes and onions recipe)
About 2-3 days. Leftover sheet pan sausage and sweet potatoes is great for breakfast, especially with some scrambled eggs!
I always recommend a Nordicware Rimmed Baking Half Sheet for all your sheet pan needs. I use this thing for everything from BBQ chicken to baking cookies. Here’s what’s great about it – it’s so sturdy, so it doesn’t warp under temperature changes. You can be aggressive with it, scraping things up with a metal spatula. I never have a problem with things sticking too much (and a thin metal spatula is great for scraping things up that are sticking a little bit).
Other sheet pan dinner ideas
- Garlic Butter Sheet Pan Salmon and Veggies
- Roast Chicken and Potatoes Sheet Pan Dinner
- Maple and Rosemary Chicken and Fall Veggies Sheet Pan Dinner
- Sheet Pan Honey Glazed Pork Chops, sweet potatoes, and apples (from Beautiful Eats & Things)
- Sheet Pan Chicken and Steak Fajitas
Sheet Pan Sausage and Sweet Potatoes
- 2 large sweet potatoes peeled and cubed
- 1 large yellow onion diced
- 3 cloves garlic slivered
- 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)
- 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.
- Seasoning note: I used a chicken seasoning (called Chicken Shimmy). You can use cajun 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.
- If it seems like the onions and garlic are burning, don’t worry too much. In my experience, they get extremely dark and crispy (which you can see in the photos) but they don’t taste burnt.
- 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).