Sausage And Sweet Potatoes With Honey Garlic Sauce Recipe

There's something undeniably comforting about the savory-sweet pairing of sausage and roasted sweet potatoes. Add in a glossy honey garlic glaze, and you’ve got a cozy, crave-worthy meal that’s equal parts hearty and flavorful.

this Recipe

I first whipped this up on a chilly weeknight when I needed something quick but satisfying—and wow, it hit all the right notes. Since then, it's been a go-to in our house, especially when I want a fuss-free dinner that still feels special.

With only a few basic ingredients and one sheet pan, this dish is perfect for busy weeknights, lazy Sundays, or even meal prep for the week ahead. Let’s dig into what makes this one a weeknight winner.

Why You'll Love This Sausage and Sweet Potatoes with Honey Garlic Sauce

Get ready to add this one to your permanent dinner rotation. This sausage and sweet potato combo is more than just tasty—it’s your new favorite quick-fix meal.

Fast, easy, and minimal cleanup. Everything cooks together on a single sheet pan, which means fewer dishes and more time to relax after dinner. From prep to plate, you’ll have dinner ready in about 35 minutes.

Budget-friendly and filling. This dish relies on pantry staples and affordable ingredients like sweet potatoes and smoked sausage. It’s hearty enough to satisfy a crowd without breaking the bank.

A perfect sweet and savory balance. The honey garlic sauce ties everything together with a sticky, sweet glaze that caramelizes beautifully in the oven. It’s simple, but it brings a major flavor punch.

Customizable and family-friendly. Not a fan of spicy sausage? Swap it for a milder one. Want to add veggies like broccoli or bell peppers? Go for it. This dish plays well with whatever you’ve got on hand.

Once you’ve tasted that caramelized honey glaze on roasted sweet potatoes, you’ll see why this recipe keeps coming back to our table.

Ingredients Notes

This dish keeps it simple with just a handful of ingredients, but each one adds something essential to the flavor and texture. Let’s break them down.

Sweet potatoes are the star of this dish. Their natural sweetness pairs beautifully with the savory sausage and sticky glaze. I like to cut them into ¾-inch cubes for the best texture—small enough to cook quickly, but big enough to hold their shape and get those caramelized edges.

Smoked sausage brings bold, savory flavor and a satisfying bite. I typically use kielbasa or andouille, depending on whether I want something smoky or spicy. Chicken sausage works great here too if you’re looking for a leaner option.

Garlic is key to the sauce—it gives the honey glaze depth and that irresistible aroma. Freshly minced garlic will give you the most punch, but garlic powder can work in a pinch if you’re short on time.

Honey adds that glossy sweetness to the glaze. It helps everything caramelize in the oven and adds the perfect contrast to the savory sausage. If you like things a bit spicy, adding a drizzle of hot honey is a fun twist!

Soy sauce rounds out the honey garlic glaze with a touch of salt and umami. It might seem like a small addition, but it’s the ingredient that really makes the sauce sing.

All you need equipment-wise is a good rimmed baking sheet and a small bowl for mixing the sauce. Line the sheet with foil or parchment for easy cleanup!

How To Make This Sausage and Sweet Potatoes with Honey Garlic Sauce

Making this dish couldn’t be easier, and you’ll love how it all comes together in under an hour from start to finish.

Start by preheating your oven to 425°F. While the oven heats, peel and dice your sweet potatoes into even cubes. Try to keep them uniform so they roast evenly and cook at the same rate.

Next, slice your smoked sausage into coins, about ¼ to ½ inch thick. If you’re using a spicier sausage like andouille, feel free to adjust the amount based on your heat tolerance. Toss the sausage and sweet potatoes together on a parchment-lined sheet pan.

In a small bowl, whisk together your honey, minced garlic, soy sauce, and a splash of olive oil. This is your honey garlic glaze. Pour it evenly over the sausage and sweet potato mixture, then toss everything together right on the pan to coat.

Spread everything into a single layer, making sure the pieces aren’t overcrowded. This helps everything caramelize rather than steam. Roast in the oven for about 25–30 minutes, flipping halfway through so the sausage gets browned and the sweet potatoes get tender and golden.

Keep an eye out during the last 5 minutes—those edges should look caramelized and just a little crispy. That’s when you know it’s done!

Once everything is out of the oven, give it a quick stir to re-coat with any leftover glaze on the pan. Total cook time clocks in around 35 minutes, including prep, and what you get is a sticky, savory-sweet masterpiece.

Storage Options

Got leftovers? This dish stores beautifully and makes a great lunch or second dinner the next day.

For the fridge, transfer any cooled leftovers to an airtight container. They’ll keep well for up to 4 days. I like to portion them out for grab-and-go lunches.

To freeze, place cooled portions in freezer-safe containers or bags. Freeze for up to 2 months. Let them thaw overnight in the fridge before reheating.

To reheat, simply pop it in the microwave for 1–2 minutes until warmed through. For crispier results, reheat in a skillet over medium heat or pop it in a 375°F oven for about 10 minutes.

Variations and Substitutions

This is one of those recipes that invites creativity. Don’t be afraid to make it your own!

Swap the sausage. Try Italian sausage, chicken apple sausage, or even veggie sausage for a meatless version. Just adjust your cook time based on the type.

Change up the glaze. Add a splash of balsamic vinegar or Dijon mustard to the honey garlic sauce for extra tang. If you love spice, a dash of sriracha or red pepper flakes takes it up a notch.

Add more veggies. This dish is a great base for tossing in extras like brussels sprouts, bell peppers, or red onions. Just be sure to chop them to a similar size so they cook evenly with the potatoes.

Go low-carb. Replace sweet potatoes with chunks of butternut squash or even cauliflower for a lighter take that still delivers big flavor.

Make it a meal prep favorite. Portion everything into containers with a side of quinoa, rice, or leafy greens. The flavors only get better as it sits.

There are so many ways to riff on this recipe. Once you’ve got the basics down, the possibilities are endless—and always delicious.

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