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Sheet Pan Sausage With Apples And Sweet Potatoes

Sheet Pan Sausage With Apples And Sweet Potatoes features smoky sausage roasted with caramelized apple wedges and tender orange sweet potatoes on one tray. The whole pan gets a sticky maple glaze with cinnamon and smoked paprika for a glossy, browned finish.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage links
  • 1 lb smoked sausage links
Sweet potatoes
  • 2 sweet potatoes
Apples
  • 2 apples
Olive oil
  • 2 tbsp olive oil
Maple syrup
  • 2 tbsp maple syrup
Ground cinnamon
  • 1 tsp cinnamon
Smoked paprika
  • 0.5 tsp smoked paprika
Salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the sweet potatoes
  1. Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them in a single layer on a sheet pan with space between pieces for even browning.
  2. Roast at 400°F for 15 minutes, until the edges begin to look lightly toasted and the cubes are starting to soften.
Add sausage and apples
  1. Add sliced sausage and apple wedges to the pan, arranging apples cut-side up where possible so they caramelize as they roast.
  2. Drizzle with maple syrup and sprinkle with cinnamon and smoked paprika, then toss gently so the glaze coats sausage and apples without knocking off all seasoning.
  3. Roast 15–20 more minutes at 400°F until sweet potatoes are tender and the sausage is browned, with apples turning glossy and caramel-colored.

Notes

Cut the sweet potatoes smaller than the apple wedges so everything finishes cooking at the same time. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan or skillet until hot. Freezing is not recommended for best texture. For a lighter option, swap maple syrup for 1 tbsp honey or reduce the maple syrup to 1 tbsp for less added sugar.