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Lady Maria

Honey Garlic Sausage and Sweet Potatoes

This recipe combines sweet and savory flavors with honey garlic sausage and caramelized sweet potatoes. The key to success is roasting the sweet potatoes separately and pre-cooking the sausage to avoid sogginess and excess grease, ensuring a delicious and balanced meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Sweet Potatoes, peeled and cubed into 1-inch pieces
  • 1 lb Italian Sausage sweet or hot
  • 3 cloves Garlic, minced
  • ¼ cup Honey
  • 2 tbsp Soy Sauce
  • 1 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • ½ tsp Red Pepper Flakes optional
  • Salt to taste
  • Pepper to taste
  • Fresh Parsley, chopped for garnish

Equipment

  • baking sheet
  • Large bowl
  • large skillet
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with olive oil, salt, pepper, and smoked paprika in a large bowl.
  3. Spread sweet potatoes in a single layer on a baking sheet.
  4. Roast the sweet potatoes for 20 minutes, flipping halfway through, until they are slightly tender and starting to brown.
  5. While the sweet potatoes are roasting, cook the sausage in a large skillet over medium heat until browned and cooked through.
  6. Drain any excess grease from the sausage.
  7. In a small bowl, whisk together the honey, soy sauce, minced garlic, and red pepper flakes (if using).
  8. Add the roasted sweet potatoes to the skillet with the sausage.
  9. Pour the honey garlic glaze over the sweet potatoes and sausage, tossing to coat evenly.
  10. Transfer the mixture back to the baking sheet (or use an oven-safe skillet).
  11. Bake for another 10-15 minutes, or until the glaze is sticky and caramelized and the sweet potatoes are tender.
  12. Garnish with fresh parsley and serve hot.

Notes

For best results, ensure the sweet potatoes are evenly cubed for uniform cooking. Adjust the amount of red pepper flakes to your spice preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.