This Sausage and Cajun Sweet Potato Sheet Pan Dinner recipe is on the table in 25 minutes and is easy easy easy! Make it as a quick weeknight supper, or do your lunch prep for the entire week! You can customize the cajun spice to make it mild or spicy. It’s delicious!
Can I just say that I’m a little bit in love with sheet pan dinners? It is just so nice, on a busy night, to be able to throw a bunch of ingredients on a sheet pan, throw it in the oven, and have supper be done. And a delicious supper, at that!
This recipe uses sausages. When I was young I was not much of a fan of sausages, but as an adult I’ve come to love them. They’re cheap, versatile and require little to no preparation (other than cooking, of course). I know they’re not health food, but sometimes I think that’s just fine (and depending on what kind you buy, they might be pretty good!).
I also use sweet potatoes in this recipe, which have been on sale (hello fall!), tossed in a quick homemade Cajun spice mix. I’ve always loved the way Cajun spice and sweet potatoes play together – such a great flavour combo! Add a bit of broccoli (also on sale!) to the mix and you’ve got a delicious, easy, FAST supper, coming right up (and just one pan to wash after!).
Don’t miss the step-by-step photo instructions below the recipe!
Sausage and Cajun Sweet Potato Sheet Pan Dinner – Step-by-Step Instructions
Sausage and Cajun Sweet Potato Sheet Pan Dinner – Ingredients
The very first thing you’ll have to do is preheat your oven to 425 degrees F. This recipe comes together super fast, so if you can do that as soon as you walk in the door or before you really start doing any prep, that will work best.
Lay out your sausages on a sheet pan. (I have a 3/4 sheet pan – it’s bigger than a regular one and I LOVE LOVE LOVE it – the extra size is amazing! I looked for one on Amazon and they shockingly don’t seem to have them yet, but I got mine locally at the Superstore and I think I’ve seen them at Walmart. If you don’t have one you can use a regular sized cookie sheet but you might crowd things, and you might need to use two sheets and rotate them between the racks half way through the cooking time.)
Bake the sausages in the preheated oven for 5-10 minutes while you prep your sweet potatoes and seasoning. My sausages only really needed 5 minutes at this stage, but it might take a few extra minutes to mix the seasoning and chop the sweet potato.
Chop two sweet potatoes into small cubes about 1 inch square. I washed mine well instead of peeling them. In a small bowl, combine 1 teaspoon of paprika, 3/4 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of oregano, 1/4 teaspoon of salt, 1/8 teaspoon of pepper and 1/8 teaspoon of cayenne pepper.
Take your sheet pan out of the oven and add the sweet potatoes to it. I like to keep the sausages in the centre and add the sweet potatoes on either side. Drizzle with about 2 tablespoons of olive oil (or oil of your choice) and sprinkle with the seasoning. Toss them around. Bake for 10 more minutes while you prep your broccoli.
Wash a head of broccoli and chop it into florets. I peel the stem and slice it too.
After the ten minutes is over, take the sheet pan out. Flip the sausages over and then add the broccoli to the sheet pan too. Drizzle with another 2 tablespoons of oil and sprinkle with 1/2 teaspoon of kosher salt and a bit of pepper. Toss around on the pan. I also like to give the sweet potatoes a little toss to make sure they’re not sticking and will cook evenly. Bake for 10 more minutes.
When the timer goes off, take the pan out of the oven. I like to test the sausages (and all my meat) with a meat thermometer to make sure it’s done. For sausages you’re looking for 165 degrees F. We have this meat thermometer and I really love it because it’s fast, has a really long probe and is inexpensive. You can read more about why I SERIOUSLY recommend a meat thermometer here.
The cooking should be done! Enjoy this sheet pan dinner as a fast weeknight supper or make it as lunch prep for the week!