Sheet Pan Sausage & Sweet Potatoes with Opa's Jalapeño Cheddar - Opa's Smoked Meats

Sheet Pan Sausage & Sweet Potatoes with Opa's Jalapeño Cheddar

Opa’s Smoked Meats  •  Small Batch. Craft Made. German Tradition Since 1947

Sheet Pan Sausage & Sweet Potatoes with Opa's Jalapeño Cheddar

Opa's Smoked Meats
Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

American

Category

Main Course

Sweet potatoes do something at 400°F that they won't do at any lower temperature — the natural sugar caramelizes at the cut edges and the inside turns silky. That's the whole move in this pan. Opa's Jalapeño Cheddar Smoked Sausage roasts alongside the sweet potatoes, bell peppers, and red onion, then a honey-garlic glaze goes on during the last five minutes and sets into a sticky finish. Forty minutes. One pan. The heat of the sausage and the sweetness of the glaze and potatoes balance each other out in a way that makes the pan feel intentional.
Sheet Pan Sausage & Sweet Potatoes with Opa's Jalapeño Cheddar

Ingredients

  • 1 package Opa's Jalapeño Cheddar Smoked Sausage, sliced into rounds
  • 2 large sweet potatoes, diced into 3/4-inch cubes
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced into wedges
  • 3 tbsp olive oil
  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder (optional)
  • Fresh parsley, chopped, for garnish

Directions

  1. Preheat the oven. 400°F. Line a large sheet pan with parchment — the honey glaze will stick to bare metal, and the parchment also keeps the pan easy to clean.
  2. Make the glaze. In a small bowl, whisk together the honey, minced garlic, smoked paprika, salt, pepper, and chili powder if using. Set aside.
  3. Toss and arrange. Combine the sausage, sweet potatoes, bell peppers, and red onion on the sheet pan. Drizzle with the olive oil and half the glaze. Toss with your hands until everything is evenly coated, then spread into a single layer — no overlapping, no piles.
  4. Roast. 25-30 minutes total. Stir once at the halfway mark to make sure everything browns evenly. During the last 5 minutes, drizzle the remaining glaze over the pan and return it to the oven. That second glaze goes on at the end so it sets into a sticky finish rather than burning off during the long roast.
  5. Serve. Scatter chopped parsley over the pan and serve hot, straight off the sheet.
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