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Sausage and Sweet Potatoes

Sausage and Sweet Potatoes

A delightful and incredibly easy sheet pan dinner that transforms simple ingredients into a flavor-packed meal. This recipe is a weeknight savior, offering a balanced and satisfying dish that comes together with minimal fuss and maximum taste.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds sweet potatoes peeled and cut into 1-inch cubes
  • 1 pound fully cooked sausage such as kielbasa, chorizo, or Italian sausage, sliced into 1/2-inch rounds
  • 1 large red onion cut into thick wedges
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • salt and freshly ground black pepper to taste
  • fresh parsley chopped, optional for serving

Equipment

  • Baking Sheet
  • Parchment paper
  • Large bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the cubed sweet potatoes, sliced sausage, red onion wedges, and red bell pepper pieces.
    1.5 pounds sweet potatoes, 1 pound fully cooked sausage, 1 large red onion, 1 red bell pepper
  3. Drizzle the olive oil over the ingredients in the bowl. Sprinkle in the smoked paprika, garlic powder, dried thyme, salt, and freshly ground black pepper. Toss everything gently to ensure all the ingredients are evenly coated with the oil and seasonings.
    1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, salt and freshly ground black pepper
  4. Pour the seasoned mixture onto the prepared baking sheet, spreading it out in a single layer. Avoid overcrowding the pan, as this can lead to steaming instead of roasting. If necessary, use two baking sheets.
  5. Place the baking sheet in the preheated oven and roast for 25–30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the sausage is heated through and lightly browned. Flip the ingredients halfway through the cooking time for even cooking and browning.
  6. Once cooked, remove the baking sheet from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately.
    fresh parsley

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in a skillet over medium heat.