Sheet Pan Sausage and Sweet Potatoes Recipe Easy Honey Garlic Dinner

The sizzle of caramelizing sausage mingling with the sweet, earthy aroma of roasted sweet potatoes—now, that’s the kind of magic that pulls you right into the kitchen. I can’t count how many times this sheet pan sausage and sweet potatoes with honey garlic has saved my weeknight sanity. Whether it’s the sticky, garlicky glaze or the fact that I only have one pan to wash, this recipe is my weeknight hero.

You know how some meals just feel like a warm hug? This is one of those. I first tossed this together on a chilly Tuesday, using up whatever sausages and veggies I had sitting around. A little honey, a little garlic, and suddenly my plain old dinner felt like something special. The best part? My picky youngest actually asked for seconds (that never happens). Now, this sheet pan meal is on repeat at our house, and I bet it’ll earn a spot in your regular rotation too.

There’s something so satisfying about seeing those golden, glistening sweet potato cubes paired with juicy sausage slices, all wrapped up in a sweet-and-savory honey garlic glaze. If you’re craving a meal that’s simple to prep, crazy flavorful, and secretly healthy, you’re in the right spot. As someone who’s tested every sheet pan trick in the book, I promise—this sausage and sweet potatoes dinner is the kind of recipe you’ll come back to again and again. Whether you’re cooking for a crowd, meal prepping for the week, or just need to get food on the table fast, this sheet pan sausage and sweet potatoes recipe has your back.

Why You’ll Love This Sheet Pan Sausage and Sweet Potatoes Recipe

• Ridiculously Easy: Minimal prep, one pan, and you’re done. Perfect for those nights when you just can’t with complicated recipes.
• Quick Clean-Up: Seriously, only one sheet pan to wash. That’s it. I sometimes line mine with parchment paper for even less scrubbing.
• Simple, Real Ingredients: No weird stuff here. You probably have everything you need already—especially if your fridge is like mine and always has a pack of sausages hiding out.
• Family-Friendly: My kids love the sweet potatoes (they call them “orange fries”), and the honey garlic glaze is always a winner. Even my spouse, who claims not to like sweet potatoes, goes back for more.
• Customizable: Use chicken, pork, or turkey sausage—change up the veggies—make it your own. I’ve swapped sweet potatoes for butternut squash, and nobody even noticed.
• Unbeatable Flavor: That sticky honey garlic glaze clings to every bite. The edges of the sweet potatoes get all caramelized, and the sausage stays juicy and tender.

This isn’t just another sheet pan dinner—there’s a reason it’s my go-to. The honey garlic combo is what makes it shine. I’ve tested dozens of sheet pan sausage and sweet potatoes recipes, and this is the one that gets actual applause at the table. The balance of sweet, savory, and a hint of spice (add a pinch of red pepper if you like!) makes every bite exciting. It’s everything you want: easy, comforting, and—honestly—pretty enough for company.

If you’re looking for that one meal that saves your week, impresses your friends, and still lets you kick back while dinner cooks itself, this sheet pan sausage and sweet potatoes with honey garlic is it. It’s comfort food made lighter and brighter, but with all the heart and coziness you crave—no fancy culinary degree required. I’m not exaggerating when I say this is the kind of meal you’ll want to make on repeat.

What Ingredients You Will Need

This sheet pan sausage and sweet potatoes recipe keeps things simple but delivers major flavor. All you need are a handful of classic ingredients, most of which are pantry staples or easy to swap in and out. Here’s what goes into my favorite honey garlic sausage sheet pan dinner:

• For the Main Sheet Pan:
  • Smoked Sausage: (12 oz/340g) sliced into 1/2-inch rounds. I love chicken sausage, but pork or turkey sausage works too. Andouille gives a spicy kick!
  • Sweet Potatoes: (2 medium, about 1.5 lbs/680g) peeled and cut into 1-inch cubes. Look for firm, bright orange sweet potatoes for best flavor and texture.
  • Red Onion: (1 large) sliced into wedges. Adds a pop of color and sweetness.
  • Bell Pepper: (1 large, any color) cut into 1-inch pieces. Red or yellow peppers are my favorite for their sweetness.
  • Olive Oil: (3 tbsp/45ml) for roasting and getting those crispy edges.
  • Salt and Pepper: Start with 3/4 tsp salt and 1/2 tsp pepper, then adjust to taste.
  • Italian Seasoning: (1 tsp/2g) or use dried thyme and oregano if that’s what you have.
• For the Honey Garlic Glaze:
  • Honey: (3 tbsp/60g) for sweetness and that gorgeous sticky finish. Maple syrup is a tasty swap if you’re out of honey.
  • Garlic: (3 cloves, minced) for punchy flavor. You can use 1 tsp (5g) garlic powder in a pinch, but fresh is best.
  • Dijon Mustard: (1 tbsp/15g) for a little tang. Yellow mustard works if that’s what’s on hand.
  • Apple Cider Vinegar: (2 tsp/10ml) to brighten everything up. Lemon juice is a solid sub.
  • Red Pepper Flakes: (1/4 tsp) totally optional, but I love the subtle heat it adds.

Ingredient Tips: I’m partial to Aidells or Applegate chicken apple sausage for a sweet-savory vibe, but use your favorite brand. If you’re going meatless, swap in thick-sliced tofu or a plant-based sausage like Beyond Sausage—just keep an eye on cooking times. For a gluten-free dinner, double-check your sausage ingredients and mustard. And hey, if you’ve got random veggies in the fridge (zucchini, carrots, broccoli), toss them in! Sheet pan dinners are made for winging it.

Equipment Needed

• Large Sheet Pan: (at least 13×18 inches/33x46cm) for spreading everything in a single layer. Crowding = steamed veggies instead of roasted, so go big if you can.
• Parchment Paper or Silicone Baking Mat: Not required, but makes cleanup a breeze. I use parchment when I’m feeling lazy (which, let’s face it, is most weeknights).
• Sharp Chef’s Knife & Cutting Board: For slicing sausage and chopping veggies. I love my Victorinox knife—it’s affordable and holds an edge well.
• Mixing Bowl: For tossing the veggies with oil and seasoning. If you’re in a rush, you can even mix right on the pan.
• Measuring Spoons & Cups: For the glaze ingredients. I eyeball the olive oil, but I always measure the honey (sticky mess otherwise!).
• Small Whisk or Fork: For mixing the honey garlic glaze. A fork works just fine in a pinch.

If you don’t have a big enough sheet pan, use two smaller ones and rotate halfway through. No parchment? A light spray of oil on the pan helps with sticking. And if you’re short on fancy tools, don’t sweat it—a regular old knife and a sturdy pan get the job done. Just give your sheet pan a quick scrub with a baking soda paste after roasting to keep it looking good as new.

How to Make Sheet Pan Sausage and Sweet Potatoes with Honey Garlic

1. Prep the Oven and Pan:
   • Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or a silicone baking mat for easy cleanup.
   • Trust me, a hot oven is key for crisp edges—don’t skip the preheating!
2. Chop and Toss the Veggies:
   • Peel and cut 2 medium sweet potatoes (about 1.5 lbs/680g) into 1-inch cubes. Slice 1 large red onion and 1 bell pepper into bite-sized pieces.
   • In a big bowl, toss the sweet potatoes, onion, and bell pepper with 2 tbsp (30ml) olive oil, 1 tsp (2g) Italian seasoning, 3/4 tsp salt, and 1/2 tsp pepper. Spread everything out on the prepared sheet pan in a single layer—this helps them roast instead of steam.
   • If your pan is crowded, use two pans to avoid soggy veggies.
3. Roast the Veggies:
   • Slide the pan into the oven and roast for 15 minutes. The sweet potatoes should just be starting to soften, and you’ll see some browning on the edges.
   • If you smell a little caramelization, you’re doing it right!
4. Prep the Sausage and Glaze:
   • While veggies roast, slice 12 oz (340g) smoked sausage into 1/2-inch rounds. In a small bowl, whisk together 3 tbsp (60g) honey, 3 cloves minced garlic, 1 tbsp (15g) Dijon mustard, 2 tsp (10ml) apple cider vinegar, and 1 tbsp (15ml) olive oil. Stir in 1/4 tsp red pepper flakes if using.
   • If you like extra glaze, double the sauce and save half for drizzling at the end.
5. Add Sausage and Glaze:
   • After 15 minutes, remove the sheet pan. Scoot veggies to one side and add the sausage slices in a single layer. Drizzle everything with the honey garlic glaze and gently toss to coat. Spread everything back into a single layer.
   • I use tongs for this part, but a spatula works too. Be careful—pan will be hot!
6. Finish Roasting:
   • Return pan to oven and roast for 20 more minutes, stirring halfway through. The sweet potatoes should be tender, and the sausage caramelized and glossy with glaze.
   • If you want extra crispy bits, broil for 2-3 minutes at the end. Watch closely!
7. Serve:
   • Let cool for a couple of minutes, then serve warm. Spoon any extra glaze from the pan over the top for maximum flavor. Sprinkle with chopped fresh parsley if you’re feeling fancy.

Troubleshooting Tips: If your sweet potatoes aren’t tender after 35 minutes, they might be cut a little big—just roast a bit longer. If anything looks dry, drizzle with a little extra olive oil before serving. And if you notice the veggies aren’t browning, your pan might be too crowded—spread them out more next time.

Cooking Tips & Techniques

• Don’t Crowd the Pan: Roasting needs space. If you pile everything on, the sweet potatoes will steam instead of roast—spread them out!
• High Heat Is Key: 425°F (220°C) gives you those caramelized edges and tender centers. Lower temps just don’t cut it for sheet pan sausage and sweet potatoes.
• Cut Evenly: Try to keep sweet potato cubes and sausage pieces the same size for even cooking. I’ve learned the hard way—big chunks = undercooked centers.
• Toss Halfway: Flip the sausage and veggies halfway through roasting so everything browns evenly. Sometimes I’m lazy and skip, but it really does make a difference.
• Fresh Garlic vs. Powder: Fresh garlic gives the best punchy flavor, but if you’re out, garlic powder works in a pinch. I’ve used both and honestly, nobody complains.
• Broil for Crispiness: If you like extra crispy sausage and veggies, pop the pan under the broiler for a couple of minutes at the end. Just keep an eye on it—burns happen fast.
• Add Glaze at the Right Time: If you put the honey garlic glaze on too early, it can burn. Wait until you add the sausage, then toss everything so it caramelizes but doesn’t scorch.
• Personal Fail: The first time I made this, I forgot to season the veggies—big mistake! Don’t skimp on the salt and pepper; it pulls all the flavors together.

If you want to multitask, prep a quick salad or set the table while everything’s roasting. I always set a timer so I don’t forget to flip the veggies. Consistency comes from practice, but these tricks help guarantee your sheet pan sausage and sweet potatoes turn out just right, every time.

Variations & Adaptations

• Veggie Swaps: Try butternut squash, carrots, or parsnips instead of sweet potatoes. In summer, zucchini and cherry tomatoes work great (just add them halfway through so they don’t get mushy).
• Protein Options: Sub in chicken breast chunks, tofu, or a plant-based sausage for a vegetarian or vegan version. If you use raw chicken, cut it small and check it’s cooked through.
• Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the glaze for extra heat. My husband loves it this way, but I keep it mild for the kids.
• Low-Carb: Use cauliflower florets or turnips instead of sweet potatoes. I’ve made it with a mix of both, and it’s just as satisfying.
• Allergen Substitutions: For a gluten-free meal, double-check your sausage and mustard labels. Need it dairy-free? No changes needed—this recipe is naturally dairy-free!
• Personal Favorite: I sometimes add a handful of kale or baby spinach during the last five minutes. The greens wilt just enough without getting soggy, and it’s a sneaky way to add extra veggies.

Honestly, this sheet pan sausage and sweet potatoes recipe is more of a formula than a rulebook—mix, match, and make it your own. If you find a combo you love, let me know! I’m always looking for new ideas.

Serving & Storage Suggestions

I love serving sheet pan sausage and sweet potatoes hot from the oven, with a sprinkle of fresh parsley or a squeeze of lemon juice for brightness. This dish is hearty enough to stand alone, but it pairs beautifully with a crisp green salad or some crusty bread to soak up the glaze. If you’re feeling fancy, add a dollop of Greek yogurt or a drizzle of extra honey on top.

To store leftovers, let everything cool to room temperature, then transfer to an airtight container. It’ll keep in the fridge for up to 4 days. The flavors actually deepen overnight, so don’t be surprised if it tastes even better the next day. For longer storage, freeze portions in freezer-safe bags for up to 2 months (just thaw in the fridge before reheating).

To reheat, you can pop leftovers in a hot oven (400°F/200°C) for about 10 minutes, or microwave in 1-minute bursts until warm. I prefer the oven for crispier results, but the microwave works in a pinch. If things look a little dry, add a splash of water or olive oil before reheating. Honestly, it makes the best lunch prep—just toss on some fresh greens and go!

Nutritional Information & Benefits

This sheet pan sausage and sweet potatoes recipe is packed with goodness. Each serving (about 1/4 of the pan) delivers roughly:

• Calories: 390
• Protein: 16g
• Carbs: 36g
• Fat: 20g
• Fiber: 5g

Sweet potatoes are loaded with vitamin A, fiber, and potassium. The sausage brings protein and iron to the table, making this a filling, balanced meal. If you go with chicken or turkey sausage, you’ll keep things a little lighter. The honey garlic glaze adds sweetness without loads of sugar, and the healthy fats from olive oil help you feel satisfied. For those watching allergens, just make sure to check sausage and mustard labels for gluten and hidden ingredients. I love that this dish fits into so many eating styles—gluten-free, dairy-free, and easy to make low-carb or vegetarian. It’s hearty comfort food with a nutritious twist!

Conclusion

If you’re craving a dinner that’s easy, comforting, and full of bold flavors, this sheet pan sausage and sweet potatoes with honey garlic is calling your name. It’s saved my dinnertime more times than I can count—no fuss, no mess, just big flavor in every bite. What I love most is how flexible it is: you can swap in your favorite veggies, change up the sausage, or tweak the glaze to suit your mood.

Give this recipe your own spin—add a little heat, toss in extra greens, or try it with different proteins. It’s a sheet pan dinner that never gets boring. I’d love to hear how it turns out for you, so please leave a comment, share your tweaks, or post a photo if you try it! Here’s to more delicious, low-stress weeknights and plenty of happy, satisfied eaters.

Frequently Asked Questions

Can I use regular potatoes instead of sweet potatoes?

Absolutely! Yukon Gold or red potatoes work well—just cut them into similar-sized cubes and roast as directed. They’ll taste a little less sweet but still soak up all that delicious honey garlic glaze.

Is this sheet pan dinner gluten-free?

It can be! Just double-check your sausage and Dijon mustard labels to make sure there are no hidden gluten ingredients. Most chicken or turkey sausages are gluten-free, but always read the packaging.

How do I make this vegetarian or vegan?

Swap the sausage for your favorite plant-based sausage or thick-sliced, pressed tofu. Use maple syrup instead of honey for a vegan glaze. Keep an eye on cooking times, as some vegan sausages cook faster than meat-based ones.

Can I prep this meal ahead?

Definitely. Chop the veggies and sausage up to two days in advance and store them in the fridge. You can even mix the glaze ahead—then just toss everything together and roast when you’re ready for dinner.

What should I serve with this sheet pan sausage and sweet potatoes?

It’s a complete meal on its own, but I love serving it with a fresh green salad, steamed broccoli, or some crusty bread. For a heartier dinner, add cooked quinoa or brown rice on the side.

Sheet Pan Sausage and Sweet Potatoes with Honey Garlic

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• Author: James
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This easy sheet pan dinner features caramelized sausage and roasted sweet potatoes tossed in a sticky honey garlic glaze. It’s a comforting, family-friendly meal with minimal prep and cleanup—perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 12 oz smoked sausage (chicken, pork, or turkey), sliced into 1/2-inch rounds
• 2 medium sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
• 1 large red onion, sliced into wedges
• 1 large bell pepper (any color), cut into 1-inch pieces
• 3 tbsp olive oil, divided
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning (or dried thyme and oregano)
• 3 tbsp honey (or maple syrup as substitute)
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 2 tsp apple cider vinegar (or lemon juice)
• 1/4 tsp red pepper flakes (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or a silicone baking mat.
2. Peel and cut sweet potatoes into 1-inch cubes. Slice red onion and bell pepper into bite-sized pieces.
3. In a large bowl, toss sweet potatoes, onion, and bell pepper with 2 tbsp olive oil, Italian seasoning, salt, and pepper. Spread in a single layer on the prepared sheet pan.
4. Roast vegetables for 15 minutes, until sweet potatoes start to soften and edges begin to brown.
5. While veggies roast, slice sausage into 1/2-inch rounds. In a small bowl, whisk together honey, minced garlic, Dijon mustard, apple cider vinegar, 1 tbsp olive oil, and red pepper flakes (if using).
6. After 15 minutes, remove pan from oven. Push veggies to one side and add sausage slices in a single layer. Drizzle everything with the honey garlic glaze and gently toss to coat. Spread back into a single layer.
7. Return pan to oven and roast for 20 more minutes, stirring halfway through, until sweet potatoes are tender and sausage is caramelized.
8. For extra crispiness, broil for 2-3 minutes at the end, watching closely.
9. Let cool for a couple of minutes, then serve warm. Spoon extra glaze from the pan over the top and sprinkle with chopped fresh parsley if desired.

Notes

Don’t crowd the pan—use two pans if needed for crispier veggies. For a vegetarian version, use plant-based sausage and maple syrup instead of honey. Add extra veggies like zucchini or carrots if desired. Broil at the end for extra caramelization. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: About 1/4 of the pan
• Calories: 390
• Sugar: 12
• Sodium: 900
• Fat: 20
• Saturated Fat: 5
• Carbohydrates: 36
• Fiber: 5
• Protein: 16

Keywords: sheet pan, sausage, sweet potatoes, honey garlic, easy dinner, one pan, weeknight meal, gluten-free, meal prep, roasted vegetables