Chicken Apple Sausage & Sweet Potato Sheet Pan
50 min
|
easy
Recipe by Eunice
Introduction
This sheet pan dinner brings the sweet-savory heat: chicken apple sausage, sweet potatoes, and onions roasted until the edges get crisp and the centers go tender, all properly seasoned with bouillon, garlic, smoked paprika, and thyme.
It is a no-drama weeknight or meal prep move with minimal cleanup and cozy fall vibes, and it plays nice with a quick green salad or roasted broccoli if you have it.
Ingredients (4 servings)
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Ingredients
- 4 smoked chicken & apple sausage links, sliced into 1-inch rounds smoked chicken & apple sausage links 4 ct
- 2 large sweet potatoes, peeled, cubed (about 1-inch pieces) sweet potatoes 0.67 lb large
- 1 large yellow onion, sliced into wedges yellow onions 0.21 lb large
- 1 red onion, sliced into wedges red onion 1 ct
- 2 Tbsp olive oil olive oil
- 1 tsp granulated chicken bouillon chicken bouillon powder 0.17 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Chicken Apple Sausage & Sweet Potato Sheet Pan
-
Heat the oven and prep the pan
Preheat the oven to 425 F and place a large rimmed sheet pan inside to heat while you prep.
Line with parchment after heating if you want easy cleanup, or leave it bare for maximum browning.
-
Season the veggies like you mean it
In a big bowl, toss the sweet potatoes and both onions with olive oil, chicken bouillon powder, garlic powder, smoked paprika, dried thyme, and black pepper until every piece is glossy and evenly coated.
If your bouillon is low sodium, add a small pinch of kosher salt, but if it is regular, you are covered.
-
Start the roast
Carefully spread the seasoned vegetables on the hot sheet pan in a single layer with space between pieces so they roast instead of steam.
Roast for 20 minutes until the undersides of the sweet potatoes begin to brown.
-
Add the sausage
Pull the pan, add the sliced chicken apple sausage, and toss everything with a spatula to expose fresh surfaces to the heat.
Return to the oven and roast for 12 to 15 minutes until the sausage is browned and the sweet potatoes are tender.
-
Finish strong
If you want extra crispy edges, switch to broil for 2 to 3 minutes and watch it like a hawk.
Taste and adjust seasoning, then hit it with a tiny splash of apple cider vinegar or a drizzle of maple syrup to wake up all the flavors.
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Serve and store
Serve hot straight from the pan or pile into a warm bowl and garnish with chopped parsley or sliced scallions.
Cool leftovers quickly, store in glass, and reheat in a hot skillet so the edges crisp back up.
Substitutions
- Chicken apple sausage -> turkey apple sausage or mild pork sausage plus diced apple
- Turkey apple sausage keeps the same sweet-savory vibe but a touch leaner, while mild pork sausage gains that juicy snap and fresh apple cubes restore the sweetness and aroma.
- Sweet potatoes -> butternut squash
- Butternut roasts up similarly sweet and creamy with slightly less starch, giving you softer edges and a silkier bite while keeping the color sunny and inviting.
- Smoked paprika -> chipotle powder
- Chipotle brings smoke plus a gentle heat, deepening the roastiness and adding a whisper of spice without overpowering the apple notes.
Tips
- Preheat the sheet pan for better sear
- A hot pan jump-starts browning so your sweet potatoes crisp instead of steaming.
- Bloom the bouillon in oil
- Toss bouillon with the oil first so it dissolves and coats evenly, preventing salty pockets.
- Use two pans if needed
- If the veggies crowd, split them across two pans so the hot air can circulate and caramelize edges properly.
- Keep onion wedges intact
- Cut through root to tip so layers hold together, which helps them get jammy without burning into wisps.
- Convection option
- If using convection, drop to 400 F and start checking 5 minutes earlier for perfectly bronzed edges.
- Finish with acid or sweetness
- A teaspoon of apple cider vinegar or maple at the end makes the savory notes pop and balances the natural sugars.
Nutrition Facts *
| Energy | 361 | kcal |
|---|---|---|
| Protein | 15 | g |
| Total Fat | 22 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my sweet potatoes not browning?
- Your pan might be crowded or not hot enough, so give pieces space, preheat the pan, and do not skimp on oil so heat can transfer and edges can crisp.
- My onions burn before the potatoes are done, what should I do?
- Cut the onions into larger wedges, tuck some under the potatoes early on, and stir at the 20 minute mark so new surfaces contact the pan.
- Can I start the sausage with the vegetables?
- Add it later so it stays juicy and browned; if you start it too early, it can dry out and the sugars can scorch.
- Can I use frozen sweet potato cubes?
- Yes, roast from frozen on a preheated pan, expect a few extra minutes, and avoid crowding so steam does not kill the browning.
- How do I make this spicier without losing the apple flavor?
- Add a pinch of red pepper flakes with the spices or finish with a drizzle of hot honey so heat rides along with the sweetness.
- How do I meal prep this without it going soggy?
- Cool quickly in a shallow layer, store in glass, and reheat in a hot skillet or air fryer to bring back the crispy edges.
Serving Suggestions
Hot tip from my New York kitchen: serve this with a spoon of grainy mustard or a garlicky yogurt sauce, and watch the plate go quiet.
For a little swagger, toss in sliced apple during the last 10 minutes and finish with chopped parsley and a maple vinegar drizzle, then pair with a peppery arugula salad.
More pairings:
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