Sheet Pan Chicken Sausage and Sweet Potatoes
Savory chicken sausage and caramelized sweet potatoes roasted with smoked paprika on one pan for an easy, protein-packed weeknight dinner.
When busy evenings call for minimal cleanup, this vibrant sheet pan supper delivers hearty, comforting satisfaction in just over half an hour. Tender sweet potatoes roast alongside juicy rounds of savory chicken sausage, coated in an aromatic blend of smoked paprika, garlic, and thyme. It is a foolproof dinner that keeps preparation simple while packing plenty of clean nourishment.
Ingredients
Every ingredient is a real Clearshelf product, scored- 89600 g chicken sausage links, sliced into 1/2-inch rounds
- 862 sweet potatoes, peeled and cut into 1/2-inch cubes
- 972 tbsp avocado oil
- 801 1/2 tsp smoked paprika
- 91
- 841/2 tsp dried thyme
- 3/4 tsp salt
- 1/4 tsp black pepper, freshly cracked
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Preheat the oven to 425°F (220°C) and line an extra-large rimmed baking sheet with parchment paper for easy cleanup.
- 2
Peel the sweet potatoes and cut them into uniform 1/2-inch cubes so they roast through quickly and evenly. Slice the chicken sausage links into 1/2-inch thick rounds.
- 3
Spread the cubed sweet potatoes onto the prepared baking sheet. Drizzle with avocado oil, then season evenly with smoked paprika, garlic powder, dried thyme, salt, and black pepper. Toss directly on the sheet until every piece is glossy, then spread into an even, single layer.
- 4
Roast the sweet potatoes undisturbed at 425°F (220°C) for 12 minutes until they begin to soften around the edges.
- 5
Remove the baking sheet from the oven. Use a wide spatula to flip the sweet potatoes, then scatter the sliced chicken sausage links evenly across the pan among the sweet potatoes.
- 6
Return the sheet pan to the oven and roast for an additional 10 minutes at 425°F (220°C), until the chicken sausage slices develop crisp, browned edges and the sweet potatoes are caramelized and fork-tender.
- 7
Let the pan rest for 1 minute out of the oven, then toss gently with the spatula to distribute pan juices before dishing up.
For maximum browning, ensure the sweet potato cubes are diced no larger than 1/2 inch and spread in a single layer without overcrowding. Leftovers keep well in an airtight glass container in the refrigerator for up to 4 days.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.