Sheet Pan Sausage And Sweet Potatoes With Honey Garlic Sauce Recipe

Sheet Pan Sausage And Sweet Potatoes With Honey Garlic Sauce Recipe | Easy & Flavorful Dinner

I recently whipped up this Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce Recipe and I’m excited to share how it turned out. It’s one of those meals where everything goes onto one baking tray, which makes me happy (less cleanup!). The flavors hit just right — sweet potatoes roasted to caramelized goodness, sausage slices, and that honey‑garlic drizzle tying it all together.

I found it easy, fun and totally weeknight‑worthy. By the end, I was scraping the tray clean and promising myself I’d make it again soon. If you enjoy sweet, creamy desserts after dinner, you can also try No Bake Pumpkin Cheesecake Balls Recipe as a treat.

Ingredients

Here’s what you’ll need, and little notes from my kitchen to explain why each works best:

• 2 large sweet potatoes, peeled and cubed — I remove the skin here because it crisped better and cooked evenly.
• 1 large yellow onion, sliced — slicing rather than dicing helps prevent burning of the onion during the high‑heat roast.
• 3 cloves garlic, chopped — larger chopped pieces hold up to the heat better than very finely minced.
• 2‑3 tablespoons extra‑virgin olive oil (or another cooking oil) — you’ll want plenty of oil so the veggies don’t dry out or burn.
• 1‑2 teaspoons seasoning of choice — the “of choice” part matters: you pick chicken/pork/steak seasoning, Greek, taco, BBQ rub or just salt and pepper.
• 16 oz (about 1 lb) smoked or pre‑cooked sausage, cut into 1‑inch slices (such as andouille, kielbasa, etc.) — using a pre‑cooked sausage speeds things up and ensures safe roasting for short time.

Note: several servings (this recipe makes roughly 4 servings)

Variations

Here are some fun alternatives and tweaks to make the recipe just right for you:

• Dairy‑free / Lower fat: Use a chicken or turkey sausage over pork; no cheese involved so you’re set.
• Sugar‑free / Less sweet: If you’re avoiding added sweeteners, skip any glaze (if you add honey‑garlic sauce) and rely on the natural sweetness of the sweet potatoes.
• Flavor enhancing add‑ins: Throw in chopped red bell pepper, Brussels sprouts or apple slices for extra depth and texture. Use a spice mix like cumin + chili powder rather than a standard seasoning.
• Vegetarian / Vegan twist: Swap the sausage for a vegan smoked sausage substitute; make sure it’s pre‑cooked so you only need to brown it at the end.
• Different potato base: If sweet potatoes aren’t your thing, white potatoes or a mix of sweet + white will work (the original source mentions this).

You may also enjoy a savory main like Garlic Butter Ribeye Steak and Shrimp Recipe on another night.

Cooking Time

Here’s how the timing breaks down:

• Prep Time: 10 minutes
• Cooking Time: 45 minutes
• Total Time: 55 minutes 

Equipment You Need

Here are the tools I used and why:

• Rimmed baking sheet – to spread everything out for even roasting. 
• Metal spatula – handy for stirring mid‑cook and for scraping any crispy bits. 
• Mixing bowl (optional) – to toss sweet potatoes, onions, garlic with oil and seasoning before spreading on the sheet.
• Knife and cutting board – for cubing the potatoes, slicing the sausage, chopping the garlic and onion.

How to Make Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce Recipe Name?

Preheat and prep the tray

First, I preheated the oven to 425°F (about 220°C) to get a good roast going. Then I spread the cubed sweet potatoes, sliced onion, and chopped garlic onto the baking sheet. Drizzled the olive oil and sprinkled my seasoning on top — tossed everything so each piece was coated. 

Roast the veggies

I placed the tray in the oven and roasted for about 20 minutes. After that, I removed the sheet, stirred the veggies, spread them out again to avoid crowding, then returned them for another 15 minutes. This helps caramelize the sweet potatoes and give the onion and garlic those golden‑crispy edges.

Add the sausage and finish roasting

I then added the sausage slices, arranging them so they touched the hot pan (cut side down helps). Roasted everything together for another 10 minutes until the sausage browned and the potatoes were tender. At that point I removed the tray, let it cool slightly, then drizzled a honey‑garlic sauce (my own twist) if desired and served. 

Additional Tips for Making this Recipe Better

From my kitchen to yours, here are a few extra pointers:

• I make sure the sweet potatoes are cut into similar‑sized cubes so they roast evenly.
• I don’t skimp on the oil — I found that fewer than 2 Tbsp leads to dry veggies and more risk of onion/garlic burning.
• I spread everything out in a single layer and avoid overcrowding the tray, so I get better crisping rather than steaming.
• I always taste and adjust seasoning after roasting; you can always add salt or spice, but you can’t take away burnt garlic!
• I let the tray rest 2–3 minutes after taking it out of the oven — letting it sit helps the flavors settle and makes serving easier.

How to Serve Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce?

This dish is visually appealing and versatile. I like to serve it straight from the tray for a rustic look, or plate it with a sprinkle of fresh chopped parsley or green onion for a pop of color. A drizzle of extra honey‑garlic sauce or even some grainy mustard on the side adds flavor contrast.

Pair it with a simple green salad or steamed veggies for balance. For brunch‑style leftovers, I throw some scrambled eggs on top and call it a day.

Nutritional Information

Here are the core nutrition stats per serving (based on the original recipe):

• Calories: 518 kcal 
• Protein: 16 g
• Carbohydrates: 29 g
• Fat: 37 g 

Make Ahead and Storage

Storage (in the fridge)

Once cooked, I let the sheet‑pan meal cool to room temperature, then store in an airtight container in the fridge. It keeps well for about 2‑3 days. 

Freezing

You can freeze leftovers: place in freezer‑safe containers after cooling. When you’re ready, thaw overnight in the fridge, then reheat in the oven (or even skillet) until heated through.

Reheating

For the best texture, I reheat in a 350°F (180°C) oven for about 10–15 minutes rather than microwaving — that helps retain crispness in the sweet potatoes and sausage.

Why You’ll Love This Recipe?

Here’s why I’m totally sold on this one:

• Super easy prep: Everything goes on one baking sheet, so less time chopping and fewer dishes to wash.
• Versatile ingredients: The sausage, seasoning, and veggies are all optional — you get to choose what you like or have on hand.
• Loaded with flavor: The sweet potatoes provide natural sweetness, the sausage brings smoky‑savory punch, and the honey‑garlic (if you include it) ties everything together.
• Good for leftovers: I found it reheats nicely, and I even like it for breakfast the next day with eggs.
• Healthy-ish and customizable: With mostly wholesome ingredients and the freedom to pick lighter sausage or throw in extra vegetables, it fits a range of dietary goals.

Ben Carraoli

Sheet Pan Sausage And Sweet Potatoes With Honey Garlic Sauce Recipe

I recently whipped up this Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce and I’m excited to share how it turned out. It’s one of those meals where everything goes onto one baking tray, which makes me happy (less cleanup!). The flavors hit just right — sweet potatoes roasted to caramelized goodness, sausage slices, and that honey‑garlic drizzle tying it all together.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 large sweet potatoes peeled and cubed — I remove the skin here because it crisped better and cooked evenly.
• 1 large yellow onion sliced — slicing rather than dicing helps prevent burning of the onion during the high‑heat roast.
• 3 cloves garlic chopped — larger chopped pieces hold up to the heat better than very finely minced.
• 2 ‑3 tablespoons extra‑virgin olive oil or another cooking oil — you’ll want plenty of oil so the veggies don’t dry out or burn.
• 1 ‑2 teaspoons seasoning of choice — the “of choice” part matters: you pick chicken/pork/steak seasoning Greek, taco, BBQ rub or just salt and pepper.
• 16  oz about 1 lb smoked or pre‑cooked sausage, cut into 1‑inch slices (such as andouille, kielbasa, etc.) — using a pre‑cooked sausage speeds things up and ensures safe roasting for short time.

Method

 

1. First, I preheated the oven to 425°F (about 220°C) to get a good roast going. Then I spread the cubed sweet potatoes, sliced onion, and chopped garlic onto the baking sheet. Drizzled the olive oil and sprinkled my seasoning on top — tossed everything so each piece was coated.
2. I placed the tray in the oven and roasted for about 20 minutes. After that, I removed the sheet, stirred the veggies, spread them out again to avoid crowding, then returned them for another 15 minutes. This helps caramelize the sweet potatoes and give the onion and garlic those golden‑crispy edges.
3. I then added the sausage slices, arranging them so they touched the hot pan (cut side down helps). Roasted everything together for another 10 minutes until the sausage browned and the potatoes were tender. At that point I removed the tray, let it cool slightly, then drizzled a honey‑garlic sauce (my own twist) if desired and served.

Notes

• I make sure the sweet potatoes are cut into similar‑sized cubes so they roast evenly.
• I don’t skimp on the oil — I found that fewer than 2 Tbsp leads to dry veggies and more risk of onion/garlic burning.
• I spread everything out in a single layer and avoid overcrowding the tray, so I get better crisping rather than steaming.
• I always taste and adjust seasoning after roasting; you can always add salt or spice, but you can’t take away burnt garlic!
• I let the tray rest 2–3 minutes after taking it out of the oven — letting it sit helps the flavors settle and makes serving easier.