Description
Sticky, sweet, savory one‑pan dinner with sausage and roasted sweet potatoes in honey‑garlic glaze—easy, flavorful, and perfect for busy evenings.
Ingredients
Scale
- 1 lb sausage (Italian sausage for bold flavor or chicken sausage for a lighter option)
- 2 large sweet potatoes, peeled and cubed—about 4 cups of bite-sized pieces
- 1/4 cup honey (raw or local if possible to deepen flavor)
- 3 cloves garlic, finely minced for even garlic aroma
- 2 tablespoons soy sauce, or tamari for gluten-free version
- 1 tablespoon olive oil to help roast the potatoes
- 1 teaspoon paprika (smoked or sweet, depending on preference)
- Salt and fresh cracked black pepper, to taste
- Fresh parsley, finely chopped, for garnish
Instructions
- Preheat & Prep
Preheat your oven to 400°F (200°C). While it heats, peel and cube sweet potatoes into uniform bites—this ensures even roasting and guarantees caramelized edges without undercooked centers. - Season the Potatoes
In a mixing bowl, toss the cubed sweet potatoes with olive oil, paprika, salt, and pepper. Stir thoroughly so each piece is evenly coated. - Roast Sweet Potatoes
Spread the seasoned potatoes in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, stirring gently halfway through. You want them fork-tender inside with crispy, caramelized edges. - Cook the Sausage
While the potatoes roast, slice the sausage into 1/2-inch rounds. In a large skillet over medium heat, cook the sausage until browned and cooked through—about 7–8 minutes, turning occasionally for even sear. Drain off excess fat if needed and set aside. - Craft the Honey Garlic Sauce
In a small bowl, whisk together honey, soy sauce, and garlic. Taste and adjust—if you prefer tangy, squeeze in a bit of lemon juice; for heat, add a pinch of chili flakes. - Combine & Glaze
Add the roasted sweet potatoes and sausage back into the skillet (or return to the baking sheet). Pour the honey garlic sauce over everything, and toss gently to coat. Heat for 2–3 minutes until the sauce glazes the ingredients, forming a glossy finish. - Garnish & Serve
Transfer to a serving platter or serve straight from the pan. Sprinkle with chopped parsley for brightness and a fresh pop of color.