Ingredients
- 1 pound of your favorite sausage (pork, chicken, or turkey all work well)
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (use tamari for gluten-free option)
- 1 tablespoon apple cider vinegar
Don’t be afraid to make this recipe your own. If you’re out of sweet potatoes, butternut squash makes a great substitute. And if you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast the sweet potatoes in the oven for 20-25 minutes, or until they are tender and caramelized at the edges. This step brings out their natural sweetness, just like when I helped my abuela roast vegetables in her kitchen.
- While the potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the sausages and cook until browned and cooked through, about 10-12 minutes. Set aside.
- In a small saucepan, combine the honey, minced garlic, soy sauce, and apple cider vinegar. Bring to a simmer over low heat, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Once the sweet potatoes are done, add them to the skillet with the sausages. Pour the honey garlic sauce over the top and toss everything to coat well.
- Return the skillet to the heat for another 2-3 minutes to warm everything through, allowing the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International