This is one of those “throw it on a pan and forget it” dinners that always turns out delicious. Juicy chicken sausage, caramelized sweet potatoes, and a sprinkle of herbs all roast together until everything is golden and full of flavor. It’s easy, hearty, and perfect for busy nights when you still want a wholesome meal without fuss.
Why I Love This Recipe
I’ve made this sheet pan meal more times than I can count, and it never fails me. The sausage gets perfectly browned, the sweet potatoes caramelize into little golden nuggets, and the bell peppers soften just enough to be sweet but still have a little bite. It’s filling without being heavy, and cleanup is a breeze.
- One pan, minimal mess
- Sweet, savory, and herby flavors in every bite
- Works with whatever sausage or veggies you have on hand
- Perfect for meal prep and reheats beautifully
Servings and Time
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Macros (per serving)
- Calories: 375
- Protein: 18g
- Carbs: 32g
- Fat: 18g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Roasting at a high temperature lets the sweet potatoes develop deep caramelized flavor thanks to the Maillard reaction, while the sausage’s fat renders out and seasons everything else on the pan. Cutting ingredients to similar sizes ensures even cooking, so nothing is underdone or overcooked.
Common Mistakes
- Overcrowding the pan – this causes steaming instead of roasting.
- Not cutting veggies evenly – uneven pieces mean uneven cooking.
- Skipping the flip halfway through – this keeps one side from over-browning.
- Using raw sausage without adjusting time – precooked sausage only needs browning, raw sausage takes longer.
What You’ll Need
- 12 oz fully cooked chicken sausage, sliced into ½-inch rounds
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley, chopped (for garnish)
Pro Tips
- Use pre-cooked sausage to keep the cooking time short.
- Line your pan with parchment for easier cleanup.
- Toss the veggies well so they get evenly coated in oil and spices.
- Flip halfway through for even browning.
- Add the parsley right before serving for freshness.
Tools Required
- Large sheet pan
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
Substitutions and Variations
- Swap sweet potatoes for regular potatoes or butternut squash.
- Try turkey or pork sausage instead of chicken sausage.
- Add zucchini or Brussels sprouts for more veggie variety.
- Use Cajun or curry seasoning for a flavor twist.
Make Ahead Tips
- Chop the veggies and sausage the night before and store in the fridge.
- Mix the oil and spices ahead of time so you can just toss and bake.
Instructions
Step 1: Preheat the oven
Preheat your oven to 425°F (220°C).
Step 2: Prep the sweet potatoes
Place 2 large peeled and cubed sweet potatoes (1-inch pieces) in a large mixing bowl.
Step 3: Add peppers and sausage
Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 12 oz sliced chicken sausage to the bowl with the sweet potatoes.
Step 4: Season everything
Drizzle with 3 tbsp olive oil and sprinkle with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper. Toss well to coat.
Step 5: Arrange and Roast
Spread the seasoned sweet potatoes, peppers, and sausage in a tight, single layer on a sheet pan. Roast at 425°F for 15 minutes, flip, then roast 15 minutes more until caramelized and tender.
Step 6: Garnish and serve
Remove from the oven, sprinkle with chopped fresh parsley, and serve warm.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F until warmed through, or in the microwave for 1-2 minutes.
- Can be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
What to Serve With
- A simple green salad
- Steamed broccoli
- Garlic bread or dinner rolls
- Quinoa or rice for extra carbs
FAQ
Can I use raw sausage?
Yes, but slice it and cook for an extra 10–15 minutes to make sure it’s fully cooked.
Can I make it without bell peppers?
Absolutely—just swap with any veggie you like, such as zucchini or carrots.
Do I need to peel the sweet potatoes?
Nope, you can leave the skin on if you like the extra texture and fiber.
Can I double the recipe?
Yes, just use two sheet pans and rotate them halfway through cooking.
Conclusion
This sheet pan chicken sausage with sweet potatoes is the kind of recipe that makes life easier and tastier. It’s flavorful, filling, and requires barely any cleanup. Try it once, and you’ll probably make it again and again—don’t forget to come back and share how yours turned out!
