Baked Italian Sausage, Sweet Potatoes, Peppers, and Onions is a full meal on one pan! Your family won't be able to get enough forkfuls of these juicy sausages, tender sweet potatoes and roasted vegetables dusted in a smoky seasoning!
I made this for supper the other night because I was craving sweet potatoes and it was so simple to make, it was stupid. I mean stupid in a good way, like Forest Gump. This meal will be entering my regular dinner rotation because it has that elusive combination of flavors I love and simplicity when I'm exhausted.
My first consideration when designing this recipe was how long to cook the sweet potatoes. My fear was the sweet potatoes would roast faster than the sausages, which turned out to be true, even when I sliced the sweet potatoes fairly thin. I've seen some websites say you can roast chopped sweet potatoes in 30 minutes, but I don't know what magic dust they are using. I roast chopped sweet potatoes for 55 minutes before they are perfectly tender.
The Italian sausages on the other hand roast considerably faster. Bake the sausages for 25 minutes at 400 degrees. I add all of the other vegetables to the roasting pan at the same time as the sausages. Since the chopped onions and peppers are so thin I don't want to have them burn by staying in the oven as long as the sweet potatoes.
It is for this reason why only the sweet potatoes are tossed in oil. The oil helps them cook and helps the seasoning to stick to the potatoes. Don't bother tossing the onions and peppers in oil or they will burn.
There is no need to cover the sausages in foil. 400 degrees is a perfect roasting temperature to slightly crisp the exterior casing while allowing the interior to come up to temperature. You don't need to worry about the sausages burning.
I do recommend using a large rimmed baking pan for this. If any juices escape from the sausage the rimmed pan will keep any potential messes contained.
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Baked Italian Sausage, Sweet Potatoes, Peppers, and Onions
Ingredients
- 5 Italian sausages
- 3 medium sweet potatoes, ½" chop
- 2 tablespoon oil
- 1 red onion, large chop ("1)
- 1 red pepper 1" chop
- 1 yellow pepper 1" chop
- ¾ teaspoon smoked paprika
- salt to taste
Instructions
- Preheat oven to 400 degrees.
- Toss chopped sweet potatoes in oil and lay across a sheet pan. There should be enough sweet potatoes to mostly fill the bottom of the pan without being piled up.
- Sprinkle with smoked paprika and liberally dust with salt.
- Place sweet potatoes in oven and roast for 30 minutes.
- Sprinkle remaining vegetables on sweet potatoes and rest sausages on top. Place back in the oven for 25 minutes, or until sausages reach 165 degrees.
- Remove from oven, and let cool for 5 minutes. Then serve.
Notes
Nutritional Information
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Danielle
Any suggestions for replacing the peppers with something else?
Fox Valley Foodie
You can use zucchini if you would like, or just omit them entirely.
SHIRLEY ORFANELLA
We enjoyed this sheet pan dinner, especially the sweet potatoes chunks with smoked paprika. I didn't have sweet peppers, so I added frozen baby brussel sprouts along with the onions. Everything was delicious & I will definitely make this recipe again, but will probably try starting with all the vegetables on the pan so they all have the paprika & salt sprinkle. My sausages needed more than the 25 min. that were suggested so I may try roasting the vegetables for 15 min, then adding the sausages for the remaining 40 min. Because I'm experimenting with the time, the key will be to monitor the pan.
Jill
This is so simple and yummy looking!
Stacy
Looks delicious as all your recipes do!