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Sausage and sweet potatoes with honey garlic sauce is my go-to recipe for a quick hearty meal that balances savory and sweet without fuss. When weeknights call for something satisfying but easy, this dish always makes dinner feel a bit special and cozy.
I first made this on a chilly fall evening out of pantry staples and since then it has become a regular request. My kids love the sticky honey glaze and I love how little effort it takes.
Gather Your Ingredients
- Sausage: choose a fresh or smoked link either Italian or chicken both add protein and flavor bulk
- Sweet potatoes: large firm ones make for creamy texture and natural sweetness when roasted
- Honey: brings out caramel notes and creates the glaze avoid using raw honey since it loses benefits with heat
- Garlic: fresh cloves give depth and aroma minced finely for best flavor
- Soy sauce: adds umami balance and a touch of saltiness use tamari for a gluten free version
- Olive oil: extra virgin helps brown the sausage and adds richness
- Paprika: gives a gentle smokiness sweet or smoked works choose a vibrant red one for color
- Salt and pepper: season to taste use flaky sea salt for best texture
- Fresh parsley for garnish: adds color and a herby finish go for flat leaf if you can
How to Make It
- Prepare the Ingredients:
- Peel the sweet potatoes completely then cut them into uniform cubes about one inch in size this helps them cook evenly and absorb the sauce thoroughly set aside in a large bowl
- Cook the Sausage:
- Heat olive oil in a heavy skillet over medium heat once shimmering add the sausage links whole or cut in half for faster cooking let them brown for five to seven minutes turning occasionally to ensure even color and caramelization on all sides this step builds a meaty flavor base
- Add Sweet Potatoes:
- Stir the cubed sweet potatoes into the skillet with the browned sausage mix gently so they absorb some oil and flavor cook together for another five minutes stirring now and then to keep anything from sticking and to create some light browning on the potatoes
- Make the Sauce:
- In a small mixing bowl whisk together honey minced garlic soy sauce paprika a generous pinch of salt and several cracks of black pepper whisk until everything is dissolved and combined this sauce should be glossy and pourable check for taste and adjust salt if needed
- Simmer:
- Pour the sauce evenly over the sausage and sweet potatoes toss everything to coat well cover the skillet and reduce heat to low simmer for about ten minutes until the sweet potatoes are fork tender and the sauce thickens to a sticky glaze stir once or twice while simmering to keep the glaze moving
- Serve:
- Turn off the heat and check seasoning spoon the sausage and sweet potatoes onto a serving dish sprinkle generously with freshly chopped parsley this adds color and freshness serve hot and enjoy the caramelized edges and garlicky aroma
Honey is my favorite part here the way it creates a sticky caramel glaze over both meat and vegetables always makes this dish stand out at my table. Once my youngest tried scraping extra sauce from the pan and declared it even better than dessert.
Flavor Boosters
In the fall I like to add a small dash of cinnamon or nutmeg for extra warmth. In summer zucchini or peppers can be added to the skillet for brightness and volume.
Serving Suggestions
Serve over fluffy quinoa or brown rice to soak up every drop of honey garlic sauce. A crisp green salad balances the richness. Sometimes I offer this dish as a brunch crowd pleaser alongside a fried egg and fresh fruit for something unexpected.
Creative Twists
You can swap in turkey or plant based sausage to tailor the dish to your diet. Butternut squash makes a tasty alternative to sweet potatoes for a lighter touch. Maple syrup or agave works in a pinch if you are out of honey but the final glaze will be slightly thinner.
This recipe has earned rave reviews in my house from even picky eaters. One friend made it for a busy weeknight then doubled the batch to bring to a new parent as a comforting meal. It is crowd pleasing easy to transport and keeps well for leftovers.
Recipe FAQs
- → Can I use different types of sausage?
Yes, Italian, chicken, turkey, or even plant-based sausages all work well for this dish.
- → What can I substitute for sweet potatoes?
Butternut squash or regular potatoes can be used as alternatives; adjust the cook time as needed.
- → Is this meal gluten-free?
Use tamari instead of soy sauce and ensure the sausage is gluten-free to keep the dish gluten-free.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.
- → Can I prepare this in advance?
Yes. Pre-chop ingredients and store separately. Combine and cook when ready for a fresh meal.