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. Your favorite chicken, pork, or steak seasoning, 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.
FAQs
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!
Recommended Equipment
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
Equipment
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)
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.
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
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Emily
This has become my go-to weeknight dinner because there’s so little prep. I do double the number of sweet potatoes and onions. I started using Penzey’s Revolution as the spice (I was trying to use it up but now clearly I’m going to have to keep it around). Love the flexibility of this.
Elizabeth Lindemann
So glad you liked it!
Tracy
Tried to order the chicken shimmy but can’t get it to come up on their website. Is there somewhere else I can order or can you suggest something similar.
Elizabeth Lindemann
Doesn’t look like they offer it anymore :-( The ingredients listed on the jar are salt, garlic, onion, and other spices. Very mysterious, hah! I would just use any kind of seasoning mix you have or like – I love the mix of garlic powder, chili powder, and salt on sweet potatoes. Or pick up some kind of pre-mixed situation that looks good to you at the store – you really can’t go wrong here! Good luck!
Melissa Troxel
Great recipe! I’ve also made it in an electric skillet and came out great.
Elizabeth Lindemann
So glad you liked it!
Maggie
I tried to make this in a Ninja Foodi Air Fry Oven, which touts its use for sheet pan meals. I used Air Roast for the first 15″ and then Bake for the second 10″. Having noted your comment about not-to-worry if onions and garlic look burnt, I didn’t worry when things got smoky. I never got to the third step of adding the sausage because I had a charred mess – onions and garlic completely burnt and sweet potato cubes about 50% burnt.
Disappointed to say the least. Not sure where I went wrong.
Elizabeth Lindemann
I’ve never used an air fry oven before, but my experience with smaller oven appliances is that they are usually very hot, since the food is closer to the sides of the oven where the heat bounces back onto the food. If you are using one of these appliances, you will likely have to treat recipes a bit differently. Next time, try a lower temperature and less roasting time. I’ve edited the note on the recipe card to keep a close eye on things. Hope that helps!
Lisa
This was amazing! I added a chopped apple, red bell pepper, and yellow bell pepper, and I drizzled maple syrup over the veggies before I roasted them. I will definitely be making this again!
Elizabeth Lindemann
Love your additions – thanks for sharing, and so glad you liked it!
Jen
This was really lovely. I used cumin and chili powder for the spices and it was delicious. Thank you!!
Elizabeth Lindemann
So glad you liked it!
Cherylene
Do you think you could get away with leaving skins on the sweet potsto?
Elizabeth Lindemann
Definitely! I almost always do this. Peeling potatoes is the worst, haha! Just give them a good scrub with a veggie brush!
Donna
Perhaps I cut my cubed sweet potato too small or I have a very hot oven but the potatoes were cooked after 15 min. So I added the leftover honey garlic sausages and everything was cooked in 25 min. So tasty and the house smells good also. Will definitely make it again. I did not experiment with spices this time just salt and pepper but I did cut the recipe in half for two people.
Elizabeth Lindemann
So glad you liked it!
Scooter
Would a red onion work ok with this?
Elizabeth Lindemann
Sure!
Sandra Hogue
Followed recipe exactly as recommended and turned out delicious. Making again tonight, but adding red peppers.
Elizabeth Lindemann
So glad you liked it! I’m making it tonight too – and I was just thinking it would be great to add another veggie and BOOM there was your amazing suggestion for adding red peppers! I’m going to try that as well. Thanks for the idea!
Keelie
Delicious!!
Make sure you try it with brussel sprouts some time!
Elizabeth Lindemann
So glad you liked it!
Chynna L Dehoyos
I love this recipe!
Andrew Wilder
I love it too!
Elizabeth Lindemann
So glad you like it!
Elizabeth Lindemann
So glad you like it!
Chynna L Dehoyos
Thank you for responding to my comment!
Elizabeth Lindemann
You’re welcome :-)
Susan
I have made variations similar to yours as well as including gnocchi instead of potatoes. Sheet pan dinners are amazing as long as you do not crowd the pan. I always use parchment paper to line the pan for a super easy clean up. I enjoy reading your recipes for inspiration.
Elizabeth Lindemann
Love the idea of gnocchi in a sheet pan dinner! Great tip with parchment paper. I do that sometimes, but for this one, I prefer no parchment paper because the veggies and sausage brown a bit better. Thanks for taking the time to leave this comment – so happy you’re finding the recipes on Bowl of Delicious inspiring!