Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1 lb (about 450g) honey garlic sausage links, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons honey
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Toss cubed sweet potatoes with 1 tablespoon of olive oil, salt, pepper, and smoked paprika if using. Spread on a parchment-lined baking sheet and roast for 25-30 minutes until golden and tender.
- While roasting, heat a large skillet over medium heat. Add sliced sausage links and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant. Stir in honey and cook for 1 minute. Add the cooked sausage back into the skillet, tossing to coat with the honey garlic sauce. Simmer for 2-3 minutes.
- Combine roasted sweet potatoes with the sausage and sauce in the skillet. Toss gently to coat everything evenly. Garnish with chopped parsley. Serve hot.
Notes
- For extra flavor, sprinkle with additional smoked paprika or chili flakes.
- Use vegan sausage and maple syrup for a vegan version.
- Reheat leftovers in the microwave or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 15 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 19 g
- Cholesterol: 60 mg