Oh, I’m so excited to tell you about this Sheet Pan Sausage and Sweet Potatoes Recipe — it’s seriously one of those meals that feels like a warm hug after a long day. What I love most is how simple it is: just some hearty sausage, sweet potatoes, and a few basic seasonings, all roasted together on one pan. It’s cozy, comforting, and comes together with minimal fuss, which is exactly what you want on a busy weeknight.

Plus, you get this incredible balance of flavors and textures — the sweetness of the potatoes with that smoky, savory sausage — it’s pure magic. Whether you’re cooking for your family or just for yourself, this Sheet Pan Sausage and Sweet Potatoes Recipe is the kind of recipe you’ll make again and again. Trust me, once you try it, it’ll quickly become a regular in your rotation.

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Why This Recipe Works

One-Pan Simplicity: Everything cooks together on a single sheet pan, making cleanup a breeze and dinner a snap.
Balanced Flavors: The natural sweetness of the potatoes pairs beautifully with smoky, flavorful sausage.
Customizable Seasonings: You can easily switch up the spices and types of sausage to suit your taste or what’s in the fridge.
Great for Meal Prep: Leftovers reheat wonderfully, perfect for breakfast or lunch the next day.

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

Each ingredient in this Sheet Pan Sausage and Sweet Potatoes Recipe serves a purpose and works beautifully together. Plus, it’s easy to find everything at your local grocery store, and you can even customize based on what you like or have on hand.

Sweet Potatoes: Their natural sweetness contrasts perfectly with the savory sausage, and peeling them helps them cook more evenly.
Yellow Onion: Sliced rather than diced to avoid burning and to add a sweet, mellow flavor as they roast.
Garlic: Chopped so it roasts gently without burning, infusing the whole dish with aromatic richness.
Extra-Virgin Olive Oil: Helps everything caramelize and prevents sticking or drying out, don’t skimp here!
Seasoning of Choice: From Greek to taco seasoning, the world’s your oyster to make the flavors your own.
Smoked Sausage: Pre-cooked sausage like andouille or kielbasa adds smoky depth and meaty goodness with minimal effort.

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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 like to keep this Sheet Pan Sausage and Sweet Potatoes Recipe flexible because honestly, every time I make it, I change it up just a bit. Feel free to swap out ingredients or try different seasonings — that’s part of the fun and makes it feel fresh every time!

Vegetarian Version: I once swapped the sausage for a plant-based alternative and was pleasantly surprised how well it worked, especially with smoked paprika added to the seasoning.
Extra Veggies: Sometimes I throw in bell peppers or Brussels sprouts for more color and nutrients.
Spicy Kick: Add a pinch of cayenne or red pepper flakes if you’re in the mood for some heat — works like a charm!
Herb Twist: Fresh herbs like rosemary or thyme stirred in just before roasting give it a fragrant and cozy vibe.

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

Step 1: Prep the Veggies and Preheat

Start by peeling and cubing your sweet potatoes — around 1-inch pieces work best so they roast evenly without drying out. Slice the yellow onion into thick strips and chop the garlic. While you’re prepping, preheat your oven to 425°F because that high heat gives you the best caramelization. Remember, bigger pieces of onion and chopped garlic help prevent burning and keep everything tasting just right.

Step 2: Toss and Roast the Potatoes, Onion & Garlic

On your sheet pan, toss the sweet potatoes, onion, and garlic with about 2 tablespoons of olive oil and 1-2 teaspoons of your chosen seasoning. Don’t skimp on the oil — it’s key to getting that golden, crispy texture. Spread everything out in a single layer, then roast for 20 minutes. After that, stir everything with a metal spatula (it helps with scraping up that tasty brown stuff) and spread it back out for another 15 minutes.

Step 3: Add the Sausage and Finish Roasting

Now, nestle the sausage slices right into the pan between the veggies, making sure one cut side presses down against the hot pan for that beautiful sear. Roast everything together for about 10 more minutes until the sausage edges are browned and slightly crisped. The smell during this last step always gets me excited — that mix of smoky sausage and sweet roasted potatoes is unbeatable.

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Tips from My Kitchen

Slice Onion Thickly: It prevents burning and adds a caramelized, sweet bite that balances the sausage perfectly.
Use Pre-Cooked Sausage: Saves time — just warm and brown, making this meal ridiculously speedy.
Don’t Overcrowd the Pan: Give everything room so it roasts rather than steams for that ideal crispness.
Adjust Your Seasoning: Taste your seasoning first, especially if it’s pre-salted, so you don’t end up with a dish that’s too salty.

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

I love sprinkling a handful of fresh parsley or chopped green onions right on top just before serving — it adds that pop of color and fresh brightness that makes the dish feel lively. Sometimes, a little drizzle of hot sauce or a squirt of lemon juice brightens up the flavors beautifully.

Side Dishes

Since this meal is pretty hearty on its own, I usually keep sides simple. A crisp green salad or steamed green beans work great if you want to add some veggies. Sometimes I’ll serve it alongside a crusty piece of bread to mop up any leftover juices on the plate.

Creative Ways to Present

For a casual dinner party, I like plating this shepherd’s pie–style: mash the roasted sweet potatoes slightly and layer on top of sausage slices, then broil briefly for a crispy top. It’s fun and feels a little fancy without extra work. Or, try serving it family-style straight from the pan with bowls of dip or mustard for sausage lovers.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and they stay delicious for about 2-3 days. The sweet potatoes do soften a bit, but the flavors deepen, which is lovely for a quick breakfast or lunch.

Freezing

I’ve frozen this dish a few times, especially when I make a bigger batch. Just cool it completely, then freeze in a sealed container. It reheats just fine in the oven or microwave, though the texture is best if you eat it within a month.

Reheating

To keep things crispy, I reheat leftovers in a hot oven or even a toaster oven at 375°F for 10-15 minutes. If you’re in a rush, the microwave works, but the potatoes won’t be as crisp. I like to add a little splash of oil or butter before reheating to freshen things up.

FAQs

Can I use raw sausage in this Sheet Pan Sausage and Sweet Potatoes Recipe?

This recipe is designed for pre-cooked sausage to ensure everything cooks evenly without overcooking the potatoes. If you want to use raw sausage, you’ll need to slice it thin and add it earlier in the roasting process, but be careful not to overcook the sweet potatoes or burn the garlic. Alternatively, consider browning raw sausage separately on the stove before adding it to the pan.
How do I prevent the garlic and onions from burning?

Slicing the onion thickly and chopping garlic instead of thin slivers helps them cook slower and reduces burning. Also, spreading the ingredients evenly on the pan with plenty of olive oil and stirring halfway through roasting keeps everything cooking uniformly.
Can I adjust the seasoning to suit dietary needs?

Absolutely! The recipe is flexible — you can use salt-free or low-sodium seasonings, swap in your favorite herbs, or reduce oil slightly if needed. Just taste as you go to make sure flavor and salt balance are right for you.
What’s the best way to reheat leftovers without drying them out?

Reheating in a hot oven at 375°F with a light drizzle of olive oil or a dab of butter works best to keep the leftovers moist while restoring some crispness. Avoid microwaving for too long, as that can make the potatoes soggy.

Final Thoughts

This Sheet Pan Sausage and Sweet Potatoes Recipe feels like the perfect balance of easy, tasty, and satisfying. I genuinely turn to it whenever I want something fuss-free but still hearty and comforting. I hope you try it soon, and when you do, let yourself have fun with the seasoning and sausage choices to make it your own. It’s the kind of meal that feels like home — simple, warm, and just right.

Sheet Pan Sausage and Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 13 reviews

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

Print Recipe

Description

A simple and flavorful sheet pan recipe featuring roasted sweet potatoes, onions, garlic, and smoky pre-cooked sausage. This easy-to-make meal is perfect for a busy weeknight dinner and offers a balanced combination of savory and sweet flavors 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 (e.g., chicken, pork, steak seasoning, Greek seasoning, taco seasoning, or salt and pepper)
16 oz. smoked or pre-cooked sausage cut into 1-inch slices (such as andouille, kielbasa, or vegetarian/vegan sausage)

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Instructions

Preheat Oven: Preheat your oven to 425 degrees F to ensure it’s hot and ready for roasting the ingredients evenly.
Prepare Vegetables: Place the cubed sweet potatoes, sliced onion, and chopped garlic on a sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle 1-2 teaspoons of your preferred seasoning over the veggies. Toss everything well to coat, then spread out in an even layer on the pan.
Initial Roasting: Roast the vegetables for 20 minutes. Then remove the pan, stir the ingredients to allow even cooking, and spread them back out evenly on the sheet pan.
Continue Roasting: Roast the vegetables for an additional 15 minutes. Remove the pan again, stir with a metal spatula to keep the ingredients from sticking or burning, then spread them evenly once more.
Add Sausage: Arrange the slices of sausage among the vegetables on the sheet pan, making sure that at least one cut side of each sausage slice touches the hot pan to promote browning.
Final Roasting: Roast everything together for another 10 minutes, until the sausage is browned and heated through. Remove from oven and serve hot.

Notes

For seasoning, select your favorite blend such as chicken, pork, steak, Greek, taco seasoning, or simply salt and pepper. Adjust salt depending on seasoning salt content.
The recipe works well with any pre-cooked sausage: smoked cheddar sausage, kielbasa, chicken, turkey, or even vegetarian sausage options.
Slice onions instead of dicing and chop garlic rather than slivering to prevent burning during roasting.
Do not skimp on olive oil; at least 2 tablespoons help keep the vegetables moist and prevent burning.
If your garlic or onions seem to cook too fast, reduce oven temperature slightly.
Leftovers keep well for 2-3 days refrigerated and are excellent reheated, especially paired with scrambled eggs for breakfast.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 7 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: 20 g
Cholesterol: 50 mg