If you’re looking for a fuss-free, flavorful dinner that’s as comforting as it is colorful, this Sheet Pan Sausage and Sweet Potatoes Recipe is just what you need. I love how everything cooks together on one pan, saving you time on both prep and cleanup—plus, those sweet potatoes get perfectly caramelized while the sausage browns up nicely. It’s a weekday favorite around here, especially when I’m craving something hearty but don’t want to spend hours in the kitchen.

What makes this Sheet Pan Sausage and Sweet Potatoes Recipe so special is its versatility and ease. You can swap out the sausage or seasonings based on what you have on hand, and it still comes out delicious every single time. Plus, the balance of savory sausage with sweet-tender potatoes and slightly roasted onions and garlic makes for a crowd-pleaser that’s just as great for a cozy family meal as it is for meal prep lunches.

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Why This Recipe Works

One-Pan Convenience: Everything roasts together, which means less mess and easy cleanup—perfect for busy nights.
Balanced Flavors: The sweetness of the potatoes complements the smoky, savory sausage for a winning combo.
Customizable Seasoning: You can easily swap out spices or sausage types to fit your taste or dietary needs.
Perfect Texture: The recipe’s roasting times and techniques keep garlic and onions from burning, delivering tender, flavorful bites every time.

This image shows a baking tray with cooked sausage slices and small orange cubes of sweet potato spread evenly across the tray. The sausage pieces are browned on the outside and cut to show their pink inside, arranged at different angles among the bright roasted orange sweet potato cubes mixed with small bits of dark toasted onion or seasoning. Some green herb bits are scattered on top, adding a fresh touch to the warm colors. The tray is placed on a white marbled surface with a light gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Sheet Pan Sausage and Sweet Potatoes Recipe uses simple, wholesome ingredients that all come together beautifully. Each one plays a role in creating that perfect mix of sweet, savory, and smoky flavors that I keep craving.

Sweet Potatoes: Their natural sweetness softens in the oven and pairs perfectly with smoky sausage; peeling and cubing them helps them roast evenly.
Yellow Onion: Sliced rather than diced to prevent burning, they add savory depth with a slight sweetness when roasted.
Garlic: Chopped to slow down cooking and keep it from burning, garlic infuses the dish with warm, aromatic notes.
Extra-Virgin Olive Oil: Provides moisture and helps caramelization; don’t skimp on the oil to keep everything tender and prevent burning.
Seasonings: Flexible based on your preference—anything from a classic blend to something bold like taco seasoning works wonders.
Smoked Sausage: Pre-cooked sausages like andouille or kielbasa add a smoky, meaty richness that boosts the flavor profile.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe my own by switching up the seasonings or sausage type depending on what mood I’m in or what ingredients I have around. You can easily make it spicier, lighter, or even plant-based with just a few tweaks.

Variation: One of my favorite twists is adding smoked paprika and a pinch of cayenne for a smoky heat kick that wakes up the whole dish.
Dietary Modification: For a lighter version, I use chicken or turkey sausage and swap olive oil for avocado oil for a subtle flavor change.
Seasonal Change: In fall, I sometimes toss in Brussels sprouts or diced apples for an extra layer of texture and flavor.
Vegetarian/Vegan: I’ve had great success using a plant-based sausage substitute; just make sure it’s pre-cooked to match the timing.

Step-by-Step: How I Make Sheet Pan Sausage and Sweet Potatoes Recipe

Step 1: Preheat & Prep Your Veggies

First things first: preheat your oven to 425°F. While that’s heating up, peel and cube your sweet potatoes to roughly 1-inch pieces so they cook evenly. Slice your onion rather than dicing it—this was a game-changer for me because bigger pieces mean they roast without turning to mush or burning. Chop the garlic coarsely; smaller pieces can burn too fast at this temperature.

Step 2: Toss the Veggies in Oil and Seasoning

On your sheet pan, combine the sweet potatoes, sliced onions, and chopped garlic. Drizzle with 2-3 tablespoons of olive oil — don’t skimp here! Then sprinkle 1-2 teaspoons of your seasoning mix over everything. Toss it well with your hands or a spatula to make sure everything is coated evenly. This step locks in moisture and helps with caramelization.

Step 3: Roast & Stir Halfway Through

Pop the sheet pan into the oven and roast for about 20 minutes. At this point, take it out, give everything a good stir to redistribute the veggies (I like using a metal spatula—it helps get underneath and keep those cubes from sticking), then spread everything back out. Roast for another 15 minutes. This two-step roasting is key to getting the sweet potatoes tender without overcooking the onions or garlic.

Step 4: Add the Sausage and Finish Roasting

After the second roast, remove the pan again and nestle the sausage slices in between the sweet potatoes. Make sure at least one cut side of each sausage slice is touching the hot pan for that lovely sear. Roast everything for about 10 more minutes until the sausage is browned and warmed through. The juices from the sausage mingle with the roasted veggies here, adding a fantastic depth of flavor.

Step 5: Serve It Up & Enjoy!

Once everything’s out of the oven, give it a final gentle toss if you like, then plate it up. I love serving this dish straight from the pan—it’s casual, rustic, and the garlic aroma is irresistible. If you want to add a little fresh pop, try sprinkling some chopped parsley or a squeeze of lemon juice right before serving.

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Tips from My Kitchen

Use Thick-Cut Sausage: Thicker slices hold their juiciness better and brown nicely without drying out.
Don’t Rush the Tossing: Stirring twice during roast really helps everything cook evenly and prevents hot spots from burning your onions or garlic.
Choose Your Seasoning Wisely: Personalize with your favorite blend, but remember to adjust salt accordingly since some mixes have more salt than others.
Oil Is Your Friend: Using enough oil keeps the potatoes moist and encourages a beautiful, golden crust.

How to Serve Sheet Pan Sausage and Sweet Potatoes Recipe

A white plate filled with two layers: the bottom layer has small orange cubes with a slightly charred, roasted texture, and the top layer shows several round slices of glossy brown sausage scattered on the cubes. Both layers are sprinkled with fresh green chopped herbs. A silver fork rests on the right edge of the plate. Next to the plate is a white baking tray holding more of the same sausage slices and orange cubes, with some scattered herbs. The tray sits on a white marbled surface with a light blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To brighten things up, I usually sprinkle on some freshly chopped parsley or cilantro. A light drizzle of lemon juice or a dollop of sour cream adds a cool, tangy contrast to the warm, roasted flavors. When I’m feeling adventurous, a little crumbled feta or goat cheese on top works beautifully too.

Side Dishes

This Sheet Pan Sausage and Sweet Potatoes Recipe is pretty complete on its own, but if you want to round out the meal, a simple green salad or steamed broccoli pairs really well. Sometimes I throw together a quick kale salad tossed with lemon and olive oil to keep things fresh and vibrant alongside the hearty pan meal.

Creative Ways to Present

For a casual dinner party, I’ve served this straight from a rustic wooden board, adding small bowls of mustard and grainy sauce for guests to mix and match flavors. Another idea is layering the dish into a warm tortilla with some greens and avocado for a hearty wrap—perfect for lunches or picnics!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—they keep beautifully for 2-3 days. The sweet potatoes stay tender without getting mushy, and the sausage maintains its flavor. It’s my go-to for quick lunches, especially when paired with a fresh salad or scrambled eggs in the morning.

Freezing

If you want to freeze leftovers, make sure they’re fully cooled, then transfer them into freezer-safe containers or bags. I’ve frozen this dish a couple of times with great results—just thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

My favorite way to reheat is in a skillet over medium heat with a splash of olive oil, which helps re-crisp the potatoes and sausage nicely. You can also warm it in the oven at 350°F for 10–15 minutes or in the microwave if you’re short on time, though the skillet method gives the best texture.

FAQs

Can I use raw sausage instead of pre-cooked in this Sheet Pan Sausage and Sweet Potatoes Recipe?

Using raw sausage is possible, but you’ll want to adjust the cooking time to ensure it cooks through completely, which can be tricky without over-roasting the sweet potatoes. If you choose raw sausage, consider cutting the sweet potatoes smaller to shorten their cooking time and roast sausage separately before adding it to the pan for the last few minutes.
What seasoning works best for this recipe?

I recommend seasoning blends that complement poultry or pork because they balance savory and sweet well. Greek seasoning, smoked paprika with garlic powder, or a mild taco seasoning are all excellent choices. Ultimately, pick what matches your personal preference—just keep an eye on salt content so the dish isn’t too salty.
How do I prevent the garlic and onions from burning?

Great question! The key is to slice the onions and chop (not mince or slice paper-thin) the garlic to keep them from cooking too quickly at 425°F. Stir the pan halfway through roasting to redistribute any hot spots and avoid burning. If you notice burning, you can also lower the oven temperature slightly.
Can I add other vegetables to this Sheet Pan Sausage and Sweet Potatoes Recipe?

Absolutely! Vegetables like Brussels sprouts, bell peppers, or carrots roast well alongside the sweet potatoes and sausage. Just keep in mind that different veggies have different cooking times, so add quicker-cooking ones later in the roasting process to prevent overcooking.
Is this recipe suitable for meal prep?

Yes! This Sheet Pan Sausage and Sweet Potatoes Recipe stores well in the fridge and reheats beautifully, making it perfect for make-ahead meals or batch cooking. It’s hearty and balanced enough to keep you fueled throughout the week.

Final Thoughts

This Sheet Pan Sausage and Sweet Potatoes Recipe holds a special place in my weeknight dinner rotation because it feels like a cozy hug on a plate—simple, satisfying, and utterly delicious. If you’re someone who loves easy meals without sacrificing flavor, I really hope you give this a try. I promise, once you taste those perfectly roasted sweet potatoes mingled with smoky sausage and golden onions, you’ll be making it over and over.

Sheet Pan Sausage and Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 74 reviews

Author: Caroline
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

This Sheet Pan Sausage and Sweet Potatoes recipe is a flavorful and easy one-pan meal featuring roasted sweet potatoes, sliced onions, garlic, and pre-cooked smoked sausage. Perfect for a quick weeknight dinner, it offers a delicious balance of savory and sweet with minimal cleanup.

Ingredients

Vegetables

2 large sweet potatoes peeled and cubed
1 large yellow onion sliced
3 cloves garlic chopped

Other Ingredients

2-3 tablespoons extra-virgin olive oil or other cooking oil
1-2 teaspoons seasoning of choice
16 oz. smoked (or otherwise pre-cooked) sausage cut into 1-inch slices (such as andouille, kielbasa, or other sausage)

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Instructions

Preheat Oven: Preheat your oven to 425 degrees F to get it ready for roasting the ingredients evenly and thoroughly.
Prepare Vegetables: On a sheet pan, add the cubed sweet potatoes, sliced onion, and chopped garlic. Drizzle with 2 tablespoons of olive oil and sprinkle 1-2 teaspoons of seasoning over everything. Toss all ingredients together to coat them evenly and then spread them out in a single layer on the pan.
First Roast: Roast the potatoes, onions, and garlic in the oven for 20 minutes. This initial roasting starts softening the vegetables and caramelizing their natural sugars.
Stir and Continue Roasting: Remove the pan from the oven, stir the vegetables well, spread them out again evenly, and roast for another 15 minutes to further cook and brown them.
Add Sausage: Remove the pan again and stir. Then arrange the sausage slices on the pan, ensuring that a cut side makes contact with the hot sheet pan to help them brown nicely.
Final Roast: Return the pan to the oven and roast for an additional 10 minutes, or until the sausage slices are browned and heated through.
Serve: Remove from the oven and serve immediately while hot for the best flavor and texture.

Notes

You can use any seasoning such as chicken, pork, steak, Greek, or taco seasoning; adjust salt amount accordingly.
Choose any pre-cooked sausage like smoked cheddar, kielbasa, chicken, turkey, or even a vegan sausage substitute.
Use sliced onions and chopped garlic over diced or slivered to prevent burning and allow slower cooking.
Do not skimp on oil; use at least 2 tablespoons to prevent dryness and burning.
Leftovers can be refrigerated for 2-3 days and are excellent reheated, especially with scrambled eggs.
If ingredients start to cook too fast or burn, reduce oven temperature slightly.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 18 g
Cholesterol: 60 mg