Honey Garlic Sausage Sweet Potatoes

If your weeknights are anything like mine, then you probably know the feeling of staring into the fridge, wondering what to throw together that’s quick, delicious, and won’t leave a pile of dishes in the sink. That’s exactly how this Honey Garlic Sausage Sweet Potatoes recipe came to life in my kitchen. It’s one of those meals that hits all the sweet (literally!) and savory notes, and the best part? It comes together in just one pan. Fewer dishes, more flavor. Yes, please!

There’s something magical about that balance of caramelized sweet potatoes and smoky sausage coated in a sticky honey garlic glaze. It’s the kind of cozy, flavorful combo that makes you want to sneak bites straight from the skillet before it even hits the plate. And if you’re feeding a hungry family or meal prepping for the week, this recipe pulls double duty with minimal effort.

We’ve been making some version of this dish for years, but this version is the one we always come back to. It’s bold, comforting, and easy enough for a weeknight dinner but tasty enough to impress guests if you’re serving it up on a lazy weekend.

So let’s get started with this simple, flavor-packed skillet meal that’s sure to be a keeper in your rotation.

Ingredients You’ll Need:

• 1 pound smoked sausage or kielbasa, sliced into ½-inch rounds

• 2 large sweet potatoes, peeled and diced into small cubes

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 teaspoon smoked paprika

• ½ teaspoon dried thyme

• 3 garlic cloves, minced

• 3 tablespoons honey

• 1 tablespoon soy sauce

• 1 tablespoon apple cider vinegar

• 1 tablespoon chopped fresh parsley (optional)

STEP 1: Roast the Sweet Potatoes

Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil for easy cleanup (trust me, you’ll thank yourself later).

Toss the diced sweet potatoes in 1 tablespoon of olive oil, along with a generous pinch of salt and pepper, 1 teaspoon smoked paprika, and ½ teaspoon dried thyme. Make sure everything’s coated nicely. Spread the cubes out in a single layer so they roast evenly. Roast for 20 minutes, flipping halfway through to get those golden, crispy edges.

Tip: Try to cut your sweet potatoes into evenly-sized cubes. Not only do they roast better, but they also look prettier on the plate. Plus, no one wants a mix of crunchy and mushy sweet potato bites.

this recipe

STEP 2: Brown the Sausage

While your sweet potatoes are working their magic in the oven, grab a large skillet and heat up the remaining 1 tablespoon of olive oil over medium heat.

Add the sausage slices and cook for about 5 to 7 minutes, or until they’re beautifully browned and just a little crispy around the edges. This step adds so much depth to the final flavor. Once they’re ready, remove them from the skillet and set them aside for now.

Swap Option: You can absolutely use turkey sausage or chicken sausage here if you’re going for a lighter version. Just make sure it’s fully cooked before you toss it in the pan.

STEP 3: Build the Honey Garlic Glaze

In that same skillet (don’t even think about washing it – all those sausage bits are flavor gold), reduce the heat to low and add the minced garlic. Let it cook for about 30 seconds, just until fragrant. You don’t want to burn it.

Now stir in the 3 tablespoons of honey, 1 tablespoon soy sauce, and 1 tablespoon apple cider vinegar. Let this mixture simmer for 2 to 3 minutes, until it starts to bubble and thicken slightly. It should smell sweet, tangy, and garlicky – basically irresistible.

Optional Kick: If you like a little heat, this is where you can add a dash of hot sauce or a sprinkle of red pepper flakes. It plays really well with the sweetness of the honey.

STEP 4: Combine and Finish in the Skillet

Once your glaze is thickened slightly and your sweet potatoes have finished roasting, it’s time to reunite all the ingredients.

Add the roasted sweet potatoes and the browned sausage slices back into the skillet with the glaze. Gently toss or stir to coat everything evenly in that garlicky, sweet-savory sauce. Let it all cook together for another 2 minutes on low heat, just long enough for the flavors to meld and everything to heat through nicely.

This is one of those dishes where everything sticks just enough — sweet potatoes absorb some of the glaze, sausage gets that glossy coating, and it all feels cozy and complete in the pan.

Tip: If your skillet is a little crowded, use a wide spatula to gently fold everything together without smashing the sweet potatoes. You want those cubes to stay intact for the best texture and presentation.

STEP 5: Garnish and Serve

Take the skillet off the heat and, if you’re feeling a little fancy (or just love a pop of freshness), sprinkle the dish with chopped fresh parsley. It’s optional, but it adds a nice contrast to the rich glaze and deep roasted flavors.

Then, serve warm — straight from the skillet or spooned over a bowl of rice, quinoa, or even cauliflower rice if you want to stretch it further or add a base.

Serving Ideas:

• Serve it in a bowl with a fried or poached egg on top for a brunch-style twist.

• Toss in a handful of baby spinach just before serving — it’ll wilt slightly and add a fresh green bite.

• Wrap it up in a tortilla with a little shredded cheese for a quick and tasty wrap-style lunch.

Tips & Tricks for Perfect Results Every Time

Whether it’s your first time making this or it’s about to become a regular in your dinner rotation, here are a few extra pointers to make sure everything turns out just right:

• Even Cooking = Even Sizing: Make sure your sweet potato cubes are uniform in size so they roast evenly. Too big and they’ll stay firm; too small and they might burn or turn mushy. Aim for about ½-inch cubes.

• Don’t Rush the Sausage: Give the sausage time to get those crispy edges. That caramelization is flavor you don’t want to miss. A good sear makes all the difference.

• Low and Slow for the Glaze: Keep the heat low when adding garlic and the glaze ingredients. Garlic burns fast, and you want the glaze to simmer gently to thicken — not boil aggressively.

• Make It Your Own:

  • Swap out sweet potatoes for butternut squash or baby potatoes.

  • Use maple syrup instead of honey for a different sweet twist.

  • Add chopped onions or bell peppers when roasting for more veggie volume.

  • Want it spicier? A touch of sriracha or cayenne goes a long way.

• Meal Prep Friendly: This dish holds up really well in the fridge. You can make a big batch, portion it into containers, and have lunch or dinner ready for a few days. Just reheat in a skillet or microwave until warmed through.