Sheet Pan Sausage And Sweet Potatoes With Honey Garlic Sauce Recipe

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.

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Prep Time 10

Cook Time 45

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

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.
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.
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.