Ingredients
Scale
- 4 hearty honey garlic sausage links, sliced into rounds
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Peel and cut the sweet potatoes into evenly-sized cubes. Slice the honey garlic sausage into rounds. Mince the garlic cloves and set aside.
- Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and caramelized.
- While roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage slices and cook for 5-7 minutes until browned on both sides. Remove from skillet and set aside.
- In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Stir in honey and cook for another 1-2 minutes until the glaze slightly thickens.
- Add the cooked sausage back into the skillet and stir to coat with the honey garlic glaze. Once the sweet potatoes are roasted, add them to the skillet and gently toss everything together. Garnish with chopped parsley before serving.
Notes
- Ensure sweet potatoes are cut into uniform pieces for even roasting.
- Adjust honey and spices according to your preference for sweetness and heat.
- For extra flavor, add bell peppers or onions during cooking.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in microwave or skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 15 g
- Sodium: 610 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 75 mg